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BANANA CAKE (Sugarless) 2 c. flour 1 Tbsp. baking powder 1/2 tsp. salt 1/4 c. vegetable oil 2 eggs 1/2 c. skim milk 1 tsp. vanilla 1 c. mashed ripe bananas Glaze: 1/4 tsp. cinnamon 16 packets Equal 3 Tbsp. boiling water Sift together flour, baking powder and salt. Blend oil, eggs, milk and vanilla until smooth. Stir in bananas. Add to dry ingredients and stir just until flour is thoroughly mois- tened. Pour equal amounts of batter into two 8-inch round cake pans sprayed with Pam. Bake at 350 degrees for 20 minutes or until cake tester comes out clean. Using kitchen fork, prick halves approximately 1-inch apart on top of each layer. Blend cinna- mon, Equal and water. Drizzle half of glaze over each layer. Let layers cool in pan 10 minutes, remove from pans. Cool on wire rack. Frost with Yogurt Cream Frosting. Yogurt Cream Frosting: 1 pkg. low-calorie cream cheese, softened 1/2 c. plain low-fat yogurt 14 packets Equal 1 tsp. dried lemon peel 1 tsp. vanilla Combine cream cheese and yogurt, blend until smooth, stir in remaining ingredients. Chill before using. Makes 2 cups. This is great for banana cake, carrot cake, lemon cake or spice cake. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |