|Nutritional Guidelines (per serving)|
|Servings: serves 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This low-fat banana cake is an indulgent treat, but with very little saturated fat, you shouldn't feel too guilty. But if you prefer to omit the frosting, that's just fine. Just a note about the bananas: the riper the better!
Heat oven to 350 F.
Coat inside of 9-inch cake round cake pan with nonstick cooking spray.
Whisk flour, baking powder, baking soda and salt in a small bowl.
Place brown sugar, egg in a large bowl; beat with a mixer at medium speed until fluffy.
Add oil, milk, mashed banana, and vanilla extract, and mix until well blended.
Gradually mix in flour mixture until just moist.
Pour batter into cake pan and bake for 30 minutes. Cool on a wire rack.
For the frosting, place sugar, cream cheese and vanilla in a medium bowl and mix with an electric mixer until smooth.
Spread frosting on top of cooled cake.
Per slice: Calories 305, Calories from Fat 62, Total Fat 6.6g, (sat 1.4g), Cholesterol 22mg, Sodium 234mg, Carbohydrate 56.5g, Fiber 1.2g, Protein 4.3g