Loaf cakes hold up well during
shipping, and a slice can stand in for breakfast on a busy morning. This
healthy version is
made with potassium-packed
bananas, canola oil, low-fat yogurt, and just 1/3 cup of sugar.
-
6.75 ounces
all-purpose flour (about 1 1/2 cups)
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-
1/3 cup
sugar
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-
1 teaspoon
baking powder
-
1 teaspoon
baking soda
-
1 teaspoon
ground cinnamon
-
1/4 teaspoon
salt
-
1 cup
plain low-fat yogurt
-
3/4 cup
mashed ripe banana (about 1 medium)
-
1/4 cup
canola oil
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-
1 teaspoon
vanilla extract
-
1
large egg, lightly beaten
-
Cooking spray
-
1/2 cup
frozen fat-free whipped topping, thawed
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Preparation
- 1. Preheat oven to 375°.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour and the next 5 ingredients (through salt) in a
large bowl; stir with a whisk. Make a well in center of flour mixture.
- 3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl;
stir until well blended. Add yogurt mixture to the flour mixture in
large bowl, stirring just until moist.
- 4. Pour the batter into a 9-inch square metal baking pan coated with
cooking spray. Bake at 375° for 20 minutes or until a wooden pick
inserted in the center comes out clean. Cool cake in the pan 10 minutes
on wire rack; remove from pan. Cool completely on wire rack. Serve with
whipped topping.