Banana Sour Cream Cake
Yield
12 servingsPrep
10 minCook
45 minReady
55 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
light |
|
| ¼ | cup |
prunes
pureed |
*
|
| 1 ¼ | cups |
sugar
|
|
| 1 | each |
eggs
|
|
| 4 | each |
egg whites
|
*
|
| 2 ½ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¼ | cups |
bananas
mashed, about 3 |
|
| ½ | cup |
vanilla yogurt
nonfat |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
light |
|
| 59 | ml |
prunes
pureed |
*
|
| 296 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 4 | each |
egg whites
|
*
|
| 591 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking powder
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 296 | ml |
bananas
mashed, about 3 |
|
| 118 | 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 13x9 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.
