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Ingredientes
- 2 Tbsp. oil
- 1/4 c. dark brown sugar firmly packed
- 1/4 c. sugar
- 1 x egg
- 1 x egg white
- 1 c. pureed banana
- 1/2 c. plain nonfat yogurt
- 1 tsp vanilla
- 1 1/4 c. flour
- 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
Direcciones
- Preheat oven to 350 degrees F. Spray an 8 inch round cake pan with a vegetable coating spray. In a mixing bowl stir together the oil, sugars, whole egg, egg white, banana, yogurt, and vanilla extract till smooth. In a separate bowl sift together the flour, baking pwdr, baking soda, and salt. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a wooden spoon or possibly rubber spatula gradually stir together all the ingredients till smooth. Pour the batter into the prepared pan. Bake the cake on the middle rack of the preheated oven till it is hard and golden brown and a thin skewer inserted in the center comes out with only a few moist crumbs, clinging to it. 25 - 35 min.
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- NOTES :This recipe was created by Jill O'Connor, author of Sweet Nothings (a really nice low calorie dessert cookbook). This cake is so easy to make and you will not miss the fat. The banana puree makes the cake extremely moist. Of course, you can make banana muffins (like I did) by spooning the batter into a greased muffin tin and bake for 20-25 min.
- Servings Per Recipe: 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 10 servings | |
| Calories 149 | |
| Calories from Fat 33 | 22% |
| Total Fat 3.76g | 5% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.07g | |
| Cholesterol 20mg | 7% |
| Sodium 198mg | 8% |
| Potassium 101mg | 3% |
| Total Carbs 26.26g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 12.79g | 9% |
| Protein 2.76g | 4% |
