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Ingredientes
- 3 small ripe bananas or possibly 2 large ripe bananas
- 4 large Tbsp. lowfat sour cream
- 1 white cake mix
- 3 egg whites
- 2 Tbsp. oil
- 1 1/3 c. lowfat milk
- 1 tsp vanilla flavoring
Direcciones
- Blend bananas with mixer, adding your lowfat sour cream. When mix is well blended, not lumpy, add in your cake mix, egg whites, oil, lowfat milk, flavoring together and mix. Add in lowfat milk last so you will be able to judge the consistency of the cake and adjust as needed.
- Once well blended, pour mix into a greased/sprayed, 9x13 cake pan or possibly 3 cake layers.
- Bake at 350F for about 25 minutes. or possibly till the cake is done.
- Cake will spring back in the center when touched if done, do not over bake! Remove cake from oven and allow to cold.
- Tip: Place wax paper over cakes to capture the moisture while cooling; this adds to a really moist, delicious cake!
- Mix cream cheese and butter together in a bowl. Add in powdered sugar and vanilla. Mix till you get the consistency you like.
- Add in a little lowfat milk to the frosting while mixing if desired it to be creamy. When icing is done, add in 1/3 minced walnuts to the icing. Crush them right out of the package with the end of a blunt object to make smaller pcs.
- Stir walnuts into frosting well. After cakes have cooled, frost each layer with icing.
- This is a really good, moist cake! I hope you enjoy it as much as my family does!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 2 servings | |
| Calories 367 | |
| Calories from Fat 192 | 52% |
| Total Fat 21.82g | 27% |
| Saturated Fat 5.13g | 21% |
| Trans Fat 0.35g | |
| Cholesterol 21mg | 7% |
| Sodium 186mg | 8% |
| Potassium 573mg | 16% |
| Total Carbs 38.05g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 19.23g | 13% |
| Protein 7.56g | 12% |
