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Banana Poppy Seed Cake Recipe
|Sugar/1/2 cup sugar 3 packets sweet 'n low||3⁄4 Cup (12 tbs)|
|Liquid butter buds/1/2 cup promise ultra fat-free margarine||1⁄2 Cup (8 tbs)|
|Bananas||3 Medium (1 1/4 Cups Banana Puree)|
|Lemon peel||1 , grated|
|Drained nonfat plain yogurt/Vanilla yogurt||1⁄4 Cup (4 tbs)|
|Dark rum/1 teaspoon rum extract||1 Tablespoon|
|Cake flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Lite salt||1⁄4 Teaspoon|
|Poppy seeds||1 Tablespoon|
|Powdered sugar||2 Tablespoon (For Sprinkling)|
Serving size: Complete recipe
Calories 2402 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.2%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 1.2 mg
Sodium 3432.2 mg143%
Total Carbohydrates 508 g169.5%
Dietary Fiber 43.4 g173.7%
Sugars 224.4 g
Protein 60 g120.8%
Vitamin A 134% Vitamin C 66.2%
Calcium 77.6% Iron 16%
*Based on a 2000 Calorie diet
Spray a tube or bundt pan with a non-fat cooking spray.
Use mixer to blend sugar and liquid Butter Buds on high speed until fluffy.
Add egg whites, 1 at a time, and mix until smooth, about 1 minute.
Mix in banana puree, lemon peel, yogurt, vanilla, and rum on medium speed until smooth.
Sift flour, baking powder, baking soda, cinnamon, and lite salt together.
Add gradually to batter with poppy seeds.
Mix until smooth.
Transfer batter to prepared pan and spread smooth with a spatula.
Bake until lightly browned and toothpick inserted in center comes out clean, about 30 minutes.
Do not overbake.
Before serving, sift powdered sugar over the top.