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Banana Graham Snacking Cake Recipe
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Mashed bananas||1 1⁄4 Cup (20 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Graham cracker crumbs||1 Cup (16 tbs) (Nabisco)|
|Baking soda||1 Teaspoon|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Margarine||1⁄3 Cup (5.33 tbs), softened (Fleischmann's)|
|99% real egg product||1⁄4 Cup (4 tbs) (Egg Beaters)|
|Baking powder||2 Teaspoon (Davis)|
|Plain non fat yogurt||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2857 Calories from Fat 821
% Daily Value*
Total Fat 94 g144.7%
Saturated Fat 13.6 g68%
Trans Fat 0 g
Cholesterol 3.3 mg
Sodium 2510.8 mg104.6%
Total Carbohydrates 478 g159.3%
Dietary Fiber 19.1 g76.2%
Sugars 265.2 g
Protein 38 g76.1%
Vitamin A 68.1% Vitamin C 17.8%
Calcium 90.4% Iron 86.8%
*Based on a 2000 Calorie diet
In large bowl, with electric mixer at medium speed, beat margarine and sugar until well combined.
At low speed, blend in Egg Beaters® and bananas.
Add flour mixture alternately with yogurt, mixing until smooth.
Stir in walnuts, if desired.
Spoon batter into greased and floured 13 x 9 x 2 inch baking pan.
Bake at 350°F for 45 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan on wire rack.
Dust with confectioners sugar before serving.