banana Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 90.3
  • Total Fat: 0.7 g
  • Cholesterol: 15.8 mg
  • Sodium: 106.2 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.2 g

View full nutritional breakdown of banana Cake calories by ingredient
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This is a no fat version of a great cake. This is a no fat version of a great cake.
Number of Servings: 24


    1 1/2 cups xylitol (Natures sweet life)
    2 large eggs, beaten
    2 cups whole wheat flour, sifted
    1/2 teaspoon salt
    1/4 teaspoon baking powder
    1/2 cup milk
    1/4 teaspoon vanilla
    3/4 teaspoon baking soda (add to pureed bananas)
    4 large pureed bananas, very ripe


You can substitute 2 cups applesauce or canned Pumpkin for bananas and add 1 tsp of cinnamon or 1 tsp pumpkin pie spice. Great variations.


Add all dry ingredients except baking soda to large mixing bowl. Blend All wet ingredients in a blender. Add baking soda after pureeing banans and eggs. Jog in blender. Add to dry mixture until completely incorporated. bake at 350 for 35-40 minutes. Freeze immediately for 1 hour to keep cake moist.
*Add mashed strawberries and cool whip for a topping if desired. (Not part of Nutritional info)

Serving Size: Makes 24 2 inch pieces.

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