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Lower Fat Easy Banana Cake

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“A tweaked version of Baby Kato's Kato's Easy Banana Cake My thanks to Baby Kato for the basic recipe that survived all my tweaks & still produced an excellent cake! The texture is light & the cake is very moist. I made 1/2 the recipe last night & ate some warm from the oven.It was marvelous but the true test of a low fat cake is will it "still love me tomorrow" ;-) I had some for breakfast & it was still just as good with none of that strange texture that often accompanies low fat baked goods. You would NEVER guess that it's low fat! Note: Baking time for 1/2 recipe (8X8 pan) was 32 minutes.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Coat a 9"-X-13" baking pan with cooking spray.
  2. Stir the lemon juice into the milk. Set aside.
  3. In a large bowl, using an electric mixer, cream the butter with the white sugar.
  4. Stir in the sour cream (or applesauce), Splenda & egg substitute. Add the bananas and vanilla & butter flavoring.
  5. Sift the flours, salt, baking powder & soda together. Add them to the banana mixture.
  6. Add the milk to the banana mixture, stirring just until moistened.
  7. Pour batter into the prepared pan & bake for 50-60 minutes or until lightly browned & firm in the center.

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