1/4 c Soft margarine 1 c Sugar 2 Eggs 2 lg Bananas; mashed 1 ts Vanilla extract 1 3/4 c All-purpose flour 1 1/2 ts Baking powder 1 ts Baking soda 3/4 c Plain lowfat yogurt Marble: 2 tb Sugar 4 ts Unsweetened cocoa powder; -sifted 4 ts Lowfat 2% milk Recipe by: Rose Reisman Brings Home Light Cooking Preheat oven to 350 degrees; coat a 9-inch Bundt pan with nonstick cooking spray. In a large bowl or food processor, cream together margarine and sugar. Beat in eggs, bananas and vanilla extract until well mixed. Combine flour, baking powder and baking soda; add to banana mixture alternately with milk, mixing just until blended. Pour all but 1/2 cup of the batter into the cake pan. Combine sugar, cocoa and milk; add to reserved batter, blending well. Pour over batter in the pan; draw a knife through the mixture to create a marbled effect. Bake for 45 to 55 minutes, or until a cake tester inserted into the center comes out clean. This cake can also be made in a 9-inch square baking pan; test cake at 40 minutes for doneness. May be frozen for up to 6 weeks. Nutrition Analysis: 163 calories, 3g protein, 30g carbohydrate, 4g fat, 27mg cholesterol, 130mg sodium. -----
|
