Banana Cake


Nonstick cooking spray
1 cup all-purpose flour
1 cup white whole wheat flour
½ teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon cinnamon
3 mashed bananas
3 eggs
½ cup oil
1 cup sugar
1 cup Splenda No Calorie Sweetener, granulated
1 can (8 ounces) crushed pineapple in its own juice
1 ½ teaspoons vanilla
1/3 cup walnuts, chopped
Preheat the oven to 350 degrees. Spray a 9” X 13” baking pan with nonstick cooking spray and dust with flour. Combine the flour, salt, baking soda, and cinnamon in a bowl and set aside. Beat together the bananas, eggs, oil, sugar, Splenda, crushed pineapple, and vanilla in a large mixing bowl. Gradually add the flour mixture and mix well. Add the walnuts and mix until incorporated. Pour the batter into the prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool.
Preparation time: 15 minutes
Baking time: 60 minutes
Yield: 21 servings
Serving size: about 2 ounces
Per serving:
Calories: 170
Carbohydrate: 25g
Protein: 3g
Fat: 7g
Saturated fat: 1g
Cholesterol: 25mg
Fiber: 1g
Sodium: 160mg
Exchanges per serving:
½ fruit, 1 starch, 1 ½ fat, Carbohydrate choices: 1 ½