BANANA POPPY SEED CAKE

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 120.9
  • Total Fat: 1.5 g
  • Cholesterol: 29.8 mg
  • Sodium: 233.0 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.5 g

View full nutritional breakdown of BANANA POPPY SEED CAKE calories by ingredient


Introduction

LOWER FAT & SUGAR THAN CLASSIC LOWER FAT & SUGAR THAN CLASSIC
Number of Servings: 12

Ingredients

    2 CUPS FLOUR. ORGANIC ALL PURPOSE, ARROWHEAD MILLS
    1 TSP BAKING POWDER, REDUCED SODIUM, ALUMINUM FREE
    1 TSP BAKING SODA
    1/2 TSP PINK HIMALAYAN SEA SALT
    1/4 CUP STEVIA POWDER
    1 TSP POPPY SEEDS

    2 EGGS, SLIGHTLY BEATEN
    1/4 CUP YOGURT, GREEK FAT FREE PLAIN
    1/4 CUP BUTTERMILK
    1/2 CUP APPLESAUCE, UNSWEETENED
    1 CUP RIPE BANANAS, MASHED
    1 TSP ALMOND EXTRACT

    1 PAT Butter, salted, TO GREASE PAN


Tips

CAN BE FROSTED WITH LIGHT CREAM CHEESE FROSTING. NUTS CAN BE ADDED TO BATTER OR AS TOPPING.


Directions

PREHEAT OVER TO 350 DEGREES. ADJUST RACK TO MIDDLE. GREASE GLASS LOAF PAN WITH PAT OF BUTTER OR LINE 12 CUPCAKE PAN.
WHISK TOGETHER FLOUR AND ALL DRY INGREDIENTS, INCLUDING POPPY SEEDS. SLIGHTLY BEAT EGGS AND SET ASIDE. COMBINE YOGURT, BUTTERMILK AND APPLESAUCE IN HEAVY MIXER AND BLEND ON LOW SPEED. ADD EGGS AND HALF FLOUR MIXTURE. ADD BANANAS AND REMAINING DRY INGREDIENTS & ALMOND EXTRACT. MIX ON LOW FOR 1 MINUTE, SCRAPPING THE SIDES OF BOWL MIDWAY TO INCORPORATE ALL INGREDIENTS. POUR INTO PREPARED LOAF PAN OR 12 CUPCAKE PAN. BAKE 45 MINUTES FOR LOAF OR 30 MINUTES FOR CUPCAKES. CHECK WITH TOOTHPICK FOR DONENESS.

Serving Size: 1 STANDARD LOAF (12 SLICES) OR 12 CUPCAKES

Number of Servings: 12

Recipe submitted by SparkPeople user MYHEALTHYLIFE64.