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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (55g) Recipe makes 9 servings The following items or measurements are not included below: plain fat-free yogurt |
||
| Calories 183 | ||
| Calories from Fat 34 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 5% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 379mg | 15% | |
| Potassium 146mg | 4% | |
| Total Carbohydrate 32.5g | 10% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 14.9g | ||
| Protein 4.6g | 9% | |
Kittencal's Banana Cinnamon Snack Cake or Muffins (Low-Fat)
By: KITTENCAL
Apr 30, 2005
A wonderful lower-fat cake/muffin recipe that's easy to make as everything is mixed by hand --- this recipe was tested and developed using low-fat yogurt although I would think that low-fat sour cream may be substituted with good results.
SERVES 9
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2-3/4 cup sugar (or to taste)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup plain fat-free yogurt (can use low-fat yogurt)
- 3/4 cup mashed ripe banana
- 2 tablespoons oil
- 1 egg
- 1 1/2 teaspoons vanilla
Directions
1
Set oven to 350 degrees F.2
Grease a 8 or 9-inch square baking pan or line muffin tins with paper liners.3
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.4
In a small bowl, whisk together yogurt, banana, oil, egg and vanilla.5
Pour over dry ingredients, and gently stir with a spatula until JUST blended (do not over mix).6
Spread the batter into prepared baking pan.7
Bake for about 25 minutes, or until the top of the cake is light brown, and edges begin to pull away from sides of the pan (bake slightly less time for muffins).8
Cool cake in pan on rack for 10 minutes.9
Loosen sides of cake with a dinner knife or a spatula.10
Invert cake right side up and cool completely.11
Sprinkle lightly with powdered sugar.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Occasion > Brunch
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Alana546
On Oct 30, 2009
Fantastic recipe! I made muffins earlier this week & am making a cake for my grandma now. This recipe was so simple, thank you for sharing. They taste so good, I can't believe that they are low fat.
From: chris_tam
On Aug 25, 2009
This is so delicious, hard to believe it is low-fat. We loved this and I will make this again. I used low fat sour cream and it turned out perfect!
From: PaulaG
On Mar 27, 2006
This makes a nice quick cake and is perfect for a small family. I didn't think you banana was ripe enough to give a really good flavor so instead of the vanilla, I used banana flavoring. For the sugar, I used 1/2 Splenda and 1/2 white sugar. The cake was moist and delicious. I topped it off with Creamy Peanut Butter Frosting Creamy Peanut Butter Frosting by CoolMonday.
From: Roxygirl in Colorado
On Aug 6, 2005
I was in the mood for something light for a snack and this was just the right choice. Quick to mix up and only requiring 2 tablespoons oil, the only change I made was using buttermilk for the yogurt.It bakes up quicker than a traditional banana bread which allowed it to make a quick dessert. The cake baked up very light but with a good denseness that cut neatly. I served it plain and it went great with a cup of tea. Thanks Kittencal! Roxygirl
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