Banana Spice Cake
This tasty cake uses yogurt instead of sour cream to lower the fat.
Servings: 10
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 255 |
| protein | 3 g |
| fat | 7 g |
| carbohydrate | 45 g |
-
1/3 cup (75 mL) butter, softened
1 cup (250 mL) granulated sugar
1 each egg and egg white
1/3 cup (75 mL) low-fat yogurt
1 tsp (5 mL) vanilla
2 cups (500 mL) sifted cake-and-pastry flour
2 tsp (10 mL) baking powder
3/4 tsp (4 mL) cinnamon
1/2 tsp (2 mL) baking soda
Pinch each nutmeg, allspice and salt
1 cup (250 mL) mashed bananas
1 tbsp (15 mL) icing sugar
Preparation:
Cream butter with sugar. Beat in egg and egg white, one at a time, beating well after each addition; add yogurt and vanilla. Stir together flour, baking powder, cinnamon, baking soda, nutmeg, allspice and sa< fold into egg mixture alternately with bananas. Spoon into greased 6-cup (1.5 L) Bundt pan, spreading higher at edges, or 8-inch (2 L) springform pan. Bake in 350°F (180°C) oven for 35 to 40 minutes or until cake springs back when touched. Cool on rack. Dust with icing sugar.
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