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Banana Sour Cream Cake

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Submitted by lissa

YIELD

12 servings

PREP

10 min

COOK

45 min

READY

55 min

Ingredients

¼ 59
CUP ML MARGARINE
light
¼ 59
CUP ML PRUNES
pureed *
1 ¼ 296
CUPS ML SUGAR
1 1
EACH EACH EGGS
4 4
EACH EACH EGG WHITES *
2 ½ 591
¾ 3.8
TEASPOON ML BAKING POWDER
¾ 3.8
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 ¼ 296
CUPS ML BANANAS
mashed, about 3
½ 118
CUP ML VANILLA YOGURT
nonfat

Directions

Cream margarine and sugar well.

Add egg and egg whites and beat well.

Combine flour, baking powder, baking soda and salt.

Add to sugar mixture and beat until mixed.

Add bananas and yogurt and blend well.

Put in a 13×9 inch greased baking pan and bake at 350℉ (180℃) F for 40 to 45 minutes or until a cake tester comes out clean.

Cool on a rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 243 17% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 196mg 8%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 4%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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