Slim Banana Cake

Slim Banana Cake
Servings: 12 Prep 10 mins Bake 350°F 25 mins to 30 mins


  • 1 1/2 cups self-rising cake flour (such as Presto)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 medium-size ripe bananas
  • 1 large egg
  • 2 egg whites
  • 1/4 cup Splenda sugar blend for baking
  • 1/4 cup packed light-brown sugar
  • 1/4 cup canola oil
  • 1 small tub (8 ounces) light cream cheese, at room temperature
  • 2 tablespoons Splenda sugar blend for baking
  • 1 tablespoon unsalted butter, softened
  • 1/3 cup trail mix with banana chips

Make It

1. Heat oven to 350 degrees F. Coat a 9-inch round cake pan with nonstick cooking spray.

2. In a medium-size bowl, whisk together flour, cinnamon and salt. In a large bowl, mash bananas until smooth. Beat in egg, egg whites, Splenda sugar blend, brown sugar and oil, about 2 minutes. Stir in the flour mixture just until blended.

3. Transfer batter to prepared pan. Bake at 350 degrees F for 25 to 30 minutes, or until center springs back when pressed.

4. Cool cake in pan on wire rack for 5 minutes. Invert cake to rack and cool completely.

5. Meanwhile, in a medium-size bowl, beat together light cream cheese, Splenda sugar blend and butter until smooth. Refrigerate until ready to frost.

6. Once cake has cooled, invert cake right side up onto stand or plate. Spread frosting only over top of cake, and sprinkle with trail mix. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 198, Fat, total (g): 7, chol. (mg): 24, sat. fat (g): 2, carb. (g): 27, fiber (g): 1, pro. (g): 5, sodium (mg): 367, Percent Daily Values are based on a 2,000 calorie diet.