Banana Cinnamon Snacking Cakebread, cakes, low-cal, low-fat 1 1/2 cup all purpose flour 1/2 cup sugar 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup nonfat plain yoghurt 3/4 cup mashed ripe banana 2 tablespoon vegetable oil 1 large egg or egg substitute 1 teaspoon vanilla extract 1 powdered sugar (optional) Preheat oven to 400F. Spray 9 inch square baking pan with vegetable oil spray. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Whisk together yoghurt, banana, oil, egg and vanilla in medium bowl or food processort. Pour over dry ingredients and stir gently until just blended. Do not overmix. Spread batter in prepared pan. Bake until top of cake is light brown and the sides pull away from the sides of the pan, approx. 20 minutes. Cool cake in pan on rack 10 minutes. Loosen sides with spatula and turn over on rack. Invert cake and let cool completely. Sprinkle lightly with powdered sugar. Per serving: 211 calories, 4.39 g fat, cholesterol 27.12 mg. 18.7% fat per serving. Source Bon Appetit September 1992 |
