Desserts : Cakes & cheesecakes Last Updated: Dec 10th, 2010 - 18:37:17 Banana Cake with Cream Cheese Frosting By Sandra Woodruff  Printer friendly page Yield: 12 servings 3/4 cup whole wheat pastry flour 1/2 cup oat flour 1/2 cup sugar Sugar substitute equal to 1/2 cup sugar 2 teaspoons baking powder 1/2 cup mashed very ripe banana 1/4 cup nonfat or low-fat milk 1/4 cup canola oil 1/4 cup fat-free egg substitute or 1 large egg, beaten 1 teaspoon vanilla extract 1/3 cup chopped walnuts or pecans  (optional) FROSTING 4 ounces block-style reduced-fat (Neufchatel) cream cheese, brought to room temperature 1/2 cup powdered sugar 1. Preheat the oven to 325 degrees F. 2. Place the flours, sugar, sugar substitute, and baking powder in a medium bowl and stir to mix well. 3. Combine the banana, milk, oil, egg substitute or egg, and vanilla and stir to mix. Add the banana mixture to the flour mixture and stir to mix. Set the batter aside for 10 minutes. Stir the batter for about 5 seconds and then fold in the nuts, if using. 4. Coat an 8-by-8-inch pan with cooking spray and pour the batter into the pan. Bake for about 25 minutes or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes. 5. Place all the cream cheese and powdered sugar in a small bowl and beat with an electric mixer until smooth. Spread in over the cake. Chill for at least 3 hours before serving. Nutritional Facts (per serving) Calories: 171    Carbohydrates: 25 g    Fiber: 1.7 g   Fat: 7 g   Sat. Fat: 1.7 g    Cholesterol: 7 mg     Protein: 3.4 g   Sodium: 135 mg   Calcium: 63 mg Potassium: 111 mg Diabetic exchanges: 1 1/2 carbohydrate, 1 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page