Sour Cream Banana Cake

Sour Cream Banana Cake

Stop right there! Were you just about to throw out those brown, overripe bananas that no one wants eat, because they’re so soft and gooshy? Don’t do it ! They’re absolutely perfect for this lush, luxurious cake,

(Serves 12)

1 ½ cups SPLENDA Granular

2 cup cake flour

1 cup no – fat sour cream

1 teaspoon baking powder

2 eggs, or equivalent in egg’

1 teaspoon baking soda

Substitute

½ teaspoon table salt

1 cup (3 medium) mashed ripe

½ cup chopped walnuts

Bananas

Preheat oven to 350 degrees. Spray 9 – by – 13- inch cake pan with butter- flavored cooking spray. In a large bowl, combine SPLENDA and sour cream. Stir in eggs and mashed bananas. Add flour, baking powder, baking soda, and salt. Mix gently just to combine. Fold in walnuts. Spread batter evenly into prepared pan. Bake 20 to 25 minutes or until a toothpick ibnserted in center comes out clean. Place pan on a wire rack and allow to cool completely. Cut into 12 servings.

Each serving equals

He: ¾ Bread * ¾ Fruit * 1/3 Protein * 1/3 Fat

½ Slider * 3 Optional Calories

152 Calories * 4 gm Fat * 4 gm Protein *

25 gm Carbohydrate * 280 mg Sodium *

61 mg Calcium * 2 gm Fiber

DIABETIC EXCHANGES: 1 starch * ½ Fruit * ½ Fat