Makeover Old-Fashioned Banana Cake |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 16 |
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When Jacqueline Kudron of Dracut, Massachusetts asked the Light & Tasty team to revamp her banana cake, we couldn't wait to give it a try. Luckily, this version is 171 calories lighter than Jacqueline's original and has 63% less fat. Best of all, the taste and moist texture of her specialty remains. Ingredients:
3 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
3 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
2 eggs |
2 egg whites |
1/2 cup unsweetened applesauce |
1/2 cup canola oil |
1-1/2 teaspoons vanilla extract |
1 can (8 ounces) unsweetened crushed pineapple, undrained |
2 cups cubed firm bananas |
1 jar (10 ounces) maraschino cherries, drained |
1/2 cup chopped walnuts |
1-1/2 teaspoons confectioners' sugar |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, egg whites, applesauce, oil and vanilla. Beat into dry ingredients just until combined. Stir in pineapple. Fold in the bananas, cherries and walnuts.
2. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add the batter. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 16 servings.
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