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Banana Poppyseed Cake Butter Busters

Author/Submitted by:
Servings: 14
Categories: Cakes / Desserts / Low-Fat/Low-Cal

Ingredients:
3/4  c  Sugar
    OR
1/2  c  Sugar
    AND
3  ea  Pk Sweet 'n Low
1/2  c  Liquid Butter Buds or
    -Promise Ultra fatfree
    -margarine
3  ea  Egg whites
3  md  Bananas (1 1/4 c puree)
1  t  Grated lemon plle (1 lemon)
1/4  c  Drained nonfat plain or
    -vanilla yogurt
1  ea  Tb vanilla
1  ea  Tb dark rum
    OR
1  t  Rum extract
2  c  Flour or cake flour
1/2  ts  Baking powder
1 1/2  ts  Baking soda
1/4  ts  Cinnamon
1/4  ts  Lite salt, optional
1  ea  Tb poppy seeds
2  ea  Tb powdered sugar for
    -sprinkling

Directions:
Preheat oven to 350F. Spray a tube or bundt pan with a nonfat cooking spray. Blend sugar and Butter Buds until fluffy. Add egg whites, one at a time, and mix until smooth, about 1 minute. Mix in banana puree, llemon peel, yogurt, vanilla, and rum on medium speed until smooth. Sift flour, baking powder, baking soda, sinnamon and lite salt. Add gradually to bater 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. Per sugar serving: 144 cal., 0.5g fat, 0mg chol., 1g fiber, 3g pro., 31g carb., 177mg sod. Per S&L serving: 131 cal., 27g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95. Submitted By CAROLYN SHAW On 02-28-95 (1139)


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