Banana Poppyseed Cake

180 Cal

Nutritional Facts

Serving Size: 1 Piece

Servings per Recipe: 12

Amount Per Serving

Table Header	Table Header	Table Header	Table Header
Calories	180 Cal	Calories from Fat	8g
Total Fat	8g	Saturated Fat	1.5g
Cholesterol	-	Sodium	-
Total Carbs	24g	Dietary Fiber	1g
Sugars	6g	Protein	4g

½ cup sugar, 3 packets Sweet’N Low zero calorie sweetener, 1 tablespoon poppy seeds, ¼ teaspoon lite salt (optional), ¼ teaspoon cinnamon, 1 ½ teaspoons baking soda, ½ teaspoon baking powder, 2 cups cake flour or all-purpose flour, 1 tablespoon dark rum (or 1 teaspoon rum extract), 1 tablespoon vanilla, ¼ cup drained non-fat plain or vanilla yogurt, Grated peel of one lemon (about 1 teaspoon), 3 medium bananas (1 ¼ cups banana puree), 3 egg whites, ½ cup margarine, 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 Sweet’N Low 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.