 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
From Family Circle. Ingredients:
1 1/2 cups self-rising cake flour (such as presto) |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
2 medium ripe bananas |
1 large egg |
2 large egg whites |
1/4 cup splenda sugar blend for baking |
1/4 cup packed light brown sugar |
1/4 cup canola oil |
8 ounces light cream cheese, at room temp |
2 tablespoons splenda sugar blend for baking |
1 tablespoon unsalted butter, softened |
1/3 cup trail mix, with banana chips |
Directions:
1. Heat oven to 350.
2. Coat a 9-inch round cake pan with nonstick spray.
3. In medium-size bowl, whisk together flour, cinnamon, and salt.
4. In large bowl, mash bananas until smooth.
5. Beat in egg, egg whites, splenda, brown sugar, and oil with bananas, about 2 minutes.
6. Stir in the flour mixture just until blended.
7. Transfer batter into prepared cake pan.
8. Bake at 350 for 25-30 minutes until done.
9. Cool cake in pan on wire rack for 5 minutes.
10. Invert cake to rack to cool completely.
11. Meanwhile, in medium-size bowl, beat together light cream cheese, splenda, and butter until smooth. Refridgerate until ready to frost.
12. Once cake has cooled, invert cake right side up onto stand or plate.
13. Spread frosting only over top of cake and sprinkle with trail mix.
14. Per serving - 198 calories, 7g fat, 1g fiber.
|
|