Wednesday, July 30, 2008

Banana Cinnamon Snack Cake

I made this cake yesterday with some very ripe bananas. It is very moist and tasty. I sprinkled the top with powdered sugar because we aren't big frosting fans. The kids enjoyed it, too!

Banana Cinnamon Snack Cake

1 1/2 cups all-purpose flour
1/2-3/4 cup sugar (or more for a sweeter cake)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup low-fat sour cream
3/4 cup mashed ripe banana
2 tablespoons oil
1 egg
1 teaspoon vanilla

1. Set oven to 350 degrees F.

2. Grease a 8 or 9-inch square baking pan.

3. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon
and salt.

4. In a small bowl, whisk together yogurt, banana, oil, egg and vanilla. Pour
over dry ingredients, and gently stir with a spatula until JUST blended (do
not overmix!).

5. Spread the batter into prepared baking pan.

6. Bake for about 30 minutes, or until the top of the cake is light brown, and
edges begin to pull away from sides of the pan.

7. Cool cake in pan on rack for 10 minutes. Loosen sides of cake with a dinner
knife or a spatula. Invert cake right side up and cool completely.
8. Frost with cream cheese frosting or sprinkle lightly with powdered sugar.

1 comment:

Pat said...

Try using real Cinnamon in your recipe and reduce on the sugar.

The Cinnamon that we get in the US is Cassia.

Cassia has a chemical called coumarin which could be toxic.Please click the below link to read more.