Desserts

Banana Poppyseed Cake

(14 servings)

1/2 cup sugar 3 packets Sweet 'N Low® granulated sugar substitute 1/2 cup margarine 3 egg whites 3 medium bananas (1 1/4 cups banana puree) grated peel of one lemon (about 1 teaspoon) 1/4 cup drained non-fat plain or vanilla yogurt 1 tablespoon vanilla 1 tablespoon dark rum (or 1 teaspoon rum extract) 2 cups cake flour or all-purpose flour 1/2 teaspoon baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon cinnamon 1/4 teaspoon lite salt (optional) 1 tablespoon poppy seeds 2 tablespoons powdered sugar for sprinkling

Preheat oven to 350°F. Spray a tube or bundt pan with a non-fat cooking spray. Use mixer to blend sugar and margarine on high speed until fluffy. Add egg whites, one at a time, and mix until smooth, about 1 minute. Mix in banana puree, lemon peel, yogurt, vanilla, and rum on medium speed until smooth. Sift flour, baking powder, baking soda, cinnamon, and lite salt together. Add gradually to batter with poppy seeds. Mix until smooth. Transfer batter to prepared pan and spread smooth with a spatula. Bake until lightly browned and toothpick inserted in center comes out clean, about 30 minutes. Do not overbake. Before serving, sift powdered sugar over the top.