2 cups all purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature 1 1/2 cups Splenda (sugar substitute) 1/2 cup egg substitute 1 1/4 cups fat-free sour cream 1 1/3 cups mashed ripe bananas (about 3 large) 2 Tbsp fresh lemon juice
2/3 cup powdered sugar 1 8-oz package fat-free cream cheese, room temperature
Preheat oven to 350 degrees. Spray 13 x 9 x 2-inch pan with nonstick cooking spray. In a medium bowl, combine flour, baking soda, baking powder and salt. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Add eggs and beat until fluffy. Mix in 3/4 cup sour cream, bananas, and lemon juice. Add dry ingredients to banana mixture and beat until well blended. Tranfer batter to prepared pan.
Bake cake until top is golden and toothpick inserted in center comes out clean, about 30 minutes. Cool completely on rack(Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing).
Beat remaining 1/2 cup sour cream, powdered sugar and cream cheese in large bowl until well blended. Spread frosting over cooled cake.
255 calories, 9 g fat, 5.4 g sat fat, 37 g carb, 7.5 g protein, 440 mg sodium, 26 mg cholesterol, 1.3 g fiber
Adapted by Julie Free, RD/LD, St. Francis Hospital
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