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No sugar – low fat Banana Loaf Cake

July 25, 2010

SO I recently fell in LOVE with a blogger man.  I did.

He had awesometastic recipes and I love his bloggie man style.  He lives in PARIS… I am So jealous.

Anyways, I made a healthier version of his already healthy version of a Banana Loaf cake with no real sugar for my madre.

Banana Loaf Cake- slightly adapted from Dave Lebovitz

What you will need:

One 9-inch cake

2 1/2 cups flour (spoon flour into dry-measure cup and level off)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon – I love cinnamon so I used almost 1 tsp
3 large egg whites
1/2 cup Splenda
1/2 cup Splenda Brown Sugar
3 tablespoons margarine
1 teaspoon vanilla extract – I also love vanilla- so I used almost 1 1/2 tsps
2 1/2 cups mashed bananas (about 4 or 5 large very ripe banana-mash, then measure)

One 9 x 5 x 3-inch loaf pan, sprayed with vegetable cooking spray coated with fine, dry breadcrumbs or a dusting of flour

Directions:

1. Set a rack in the middle level of the oven and preheat to 350 degrees.

2. Stir together the flour, baking powder, baking soda, and cinnamon.

3. In a medium mixing bowl, whisk the egg whites to break them up, then whisk in the sugar and the brown sugar. Whisk in the butter and vanilla, followed by the mashed bananas.

4. Sift the flour mixture over the banana mixture and thoroughly fold it in. Scrape the batter into the prepared pan and smooth the top.

5. Bake the cake for about 55 to 65 minutes, or until a toothpick inserted in the center emerges clean.

6. Cool the cake in the pan on a rack for 10 minutes, then unmold it and cool completely on a rack

Storage: Keep the cake wrapped in plastic at room temperature after it has cooled. For longer storage, double wrap and freeze for up to a month.

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