This tasty cake uses yogurt instead of sour cream to lower the fat.
- Portion size 10 servings
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 salt ; 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.
Nutritional facts <b>Per serving:</b> about
- Protein 3 g
- Calories 255.0
- Total fat 7 g
- Total carbohydrate 45 g