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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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You can use Sunsweet Lighter Bake butter and oil replacement or make the fruit puree fat replacement or just add apple sauce in-place of the oil if you're looking for lighter fare... this is just the original recipe as given by my friend's wife Linda Tate. Being diabetic, I also use the splenda sugar replacement instead of regular granulated. Ingredients:
3 cups all-purpose flour |
2 cups sugar or 2 cups splenda sugar substitute |
1 teaspoon salt |
1 teaspoon baking soda |
3 slightly beaten eggs |
2 cups mashed bananas |
1 cup cooking oil or 1/2 cup sunsweet lighter bake or 1/2 cup applesauce |
1 (8 ounce) can crushed pineapple |
1 1/2 teaspoons vanilla |
Directions:
1. Preheat oven to 350°F.
2. In a mixing bowl, thoroughly stir together the flour, sugar, salt and baking soda.
3. Make a well in the center of the dry ingredients.
4. In another bowl, combine eggs, bananas, oil (or replacement), undrained pineapple and vanilla. Add all at once to dry ingredients, stirring until moistened.
5. Pour batter into a greased and floured 10 inch fluted tube pan. Ensure sides are slighly higher than center.
6. Bake at 350 F for 65 - 70 minutes or until cake tests done by insertion of a toothpick that comes out dry without any wet batter attached.
7. Cool in pan for 15 minutes; remove and cool on wire rack. Sprinkle with powdered sugar or drizzle with a powdered sugar glaze, if desired.
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