Enlightened Banana Upside-Down Cake
Makes 12 servings
|2||small bananas, sliced 1/4 inch thick|
|1-1/2||cups all-purpose flour|
|2||teaspoons baking powder|
|3/4||cup sugar substitute*|
|1/4||cup canola oil|
|1/4||cup unsweetened applesauce|
|1/2||cup low-fat buttermilk|
*This recipe was tested with sucralose-based sugar substitute.
- Preheat oven to 325°F.
- Combine sugar and water in small saucepan. Heat mixture over medium-high heat, stirring mixture and swirling pan, until mixture is amber in color. Stir in butter. Pour mixture immediately into 8-inch square nonstick baking pan. Cut bananas into 1/4-inch slices. Arrange slices in sugar mixture.
- Sift flour, baking powder and salt in medium bowl; set aside. Beat sugar substitute, oil and applesauce in large bowl with electric mixer on medium speed 1 minute. Beat in egg whites and yolk, one at a time, until blended. Add buttermilk and vanilla. Gradually add flour mixture, beating 1 minute or until blended.
- Pour batter over bananas in pan. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan on wire rack; invert onto serving plate. Cool slightly; cut into 12 pieces. Serve warm or at room temperature.
|Serving Size:||2-1/2X2-inch piece of cake|
|Calories from Fat||35 %|
|Total Fat||7 g|
|Saturated Fat||2 g|
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