53 Reviews of Kittencal's Banana Cinnamon Snack Cake or Muffins (Low-Fat)

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

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: Kasha

On Oct 1, 2007

More than 5 stars. I will make this again and again. Just a few notes so I can do it again. I doubled the recipe for a 9 x 13 pan, no problem at all, in fact, it rose very tall. Cooked in about 35-40 minutes in a convection oven. I used part whole wheat flour and a/2 sugar, 1/2 Splenda, only 1 tsp cinnamon for the doubled cake. 2 small French yogurt containers, I used fat free = 1 cup. I tossed in some mini chocolate chips, just because I had them and frosted with light cream cheese frosting. I took it to tea at a friend's house and they kept all the leftovers, not what I was planning. Really really extremely nice, got to be one of my top 10 here at Zaar. And such a simple thing too.

From: kusinera

On Aug 28, 2005

WOW this cake was so very good and moist. I increased the sugar. thanks KITTENCAL

From: CASunshine

On Mar 24, 2007

Yummy and moist, IMO, didn't need any frosting but I made a bit of icing using confectioner's sugar and amaretto spead on the warm cake to soak in. Also used about a tablespoon of amaretto in the cake batter itself. Delicious and was gone in less than 24 hours. I really appreciated this being a smaller size as there is just two of us. We can eat the whole thing and not feel too guilty!

From: Arichka

On Apr 17, 2007

Easy to make and good tasting cake. I used low fat vanilla yogurt (did not have plain). My cake came out much darker looking then on the picture,probably beacuse of very ripe bananas I used and cinnamon. Would make it again,but next time will add nuts, it was lacking a texture.

From: concretegirl

On Mar 6, 2008

The best low fat cake ever! Moist and wonderful, not too sweet (I only used 1/2 cup sugar since all I had was a sweetened vanilla yogurt). Was tempted, REALLY TEMPTED to top with cream cheese icing but opted the lower fat dusting of powdered sugar. Thanks Kitten!

From: Chef #604139

On Sep 28, 2008

Delicious. I halved the recipe (since I only had one small banana that was ripe enough). In doing so, I altered the halved ingredients by using 1/4 cup whole wheat flour, 1/2 cup unbleached flour, just under 1/4 cup sugar, one whole egg, and 1/2 cup nonfat plain yogurt. I will definitely make this again, and encourage others to make it as well!

From: stormylee

On Jul 4, 2007

Lovely snack cake: easy to whip up and a delight to eat! I baked the cake some 5 minutes longer and might add a minute or two more the next time. I either didn't whisk or stir well enough, as I had wet bits of mashed banana here and there in the cake - better work on my technique!! Thanks for the recipe Kittencal!

From: Mrsvamp

On Oct 4, 2006

Delicious! Didn't use frosting, just a light dusting of powdered sugar. I spent the whole weekend snacking on it. So did my husband and he's not big on banana baked goods.