Banana Snacking Cake

We like cakes that are frosted or not frosted. Here is a good snacking cake with just a light sprinkle of powdered sugar on top. Nice and moist and not a heavy texture it is a very good cake and goes great with a cup of coffee or hot tea. If you have one ripe banana this is the recipe for you. The touch of cinnamon was nice and you could add some chopped nuts though we thought it was good just the way it is written. If you mash the banana in a measuring cup you know just how much you have. It took two small medium for me to get the right amount.

Banana Snacking Cake

Yield: 8 servings 

Ingredients

6.75 ounces all-purpose flour (about 1 1/2 cups)

1/3 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup plain low-fat yogurt or sour cream

3/4 cup mashed ripe banana (about 1 to 2 medium) 

1/4 cup oil

1 ½ teaspoon vanilla extract

1 large egg, lightly beaten

Preparation

1. Preheat oven to 375°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture.

3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.

4. Pour the batter into a 9-inch square metal baking pan lightly greased or coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Serve with whipped topping.