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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6.75 ounces all-purpose flour (about 1 1/2 cups) |
1/3 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 cup plain low-fat yogurt |
3/4 cup mashed ripe banana (about 1 medium) |
1/4 cup canola oil |
1 teaspoon vanilla extract |
1 large egg, lightly beaten |
cooking spray |
1/2 cup frozen fat-free whipped topping, thawed |
Directions:
1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture.
3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.
4. Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Serve with whipped topping.
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