Banana Snacking Cake

Name: Banana Snacking Cake
Ingredients: 6.75 ounces all-purpose flour (about 1 1/2 cups); 1/3 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup plain low-fat yogurt; 3/4 cup mashed ripe banana (about 1 medium); 1/4 cup canola oil; 1 teaspoon vanilla extract; 1 large egg, lightly beaten; Cooking spray; 1/2 cup frozen fat-free whipped topping, thawed

13 ingredients

4 steps

Ingredients

6.75 ounces all-purpose flour (about 1 1/2 cups)
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup plain low-fat yogurt
3/4 cup mashed ripe banana (about 1 medium)
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
1/2 cup frozen fat-free whipped topping, thawed

Directions

1

Preheat oven to 375°.
2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture.
3

Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.
4

Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Serve with whipped topping.