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Diabetic Banana Spice Cake
1-1/4 cups sifted whole wheat flour
1 cup sifted all-purpose flour
1 cup sugar
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons each: baking powder and baking soda
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon salt
1-1/4 cups mashed ripe bananas (about 2 medium)
2/3 cup no-salt-added buttermilk
1 packet Butter Buds Mix, liquefied (see note below)
1/2 cup liquid egg substitute
2 tablespoons chopped walnuts, optional
Preheat oven to 350F. Spray a 13 x 9-inch baking pan with nonstick cooking spray.
In a medium bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, nutmeg, cloves and salt. In a large bowl, beat the bananas, buttermilk, Butter Buds and egg substitute with an electric beater or a wire whisk. Add the dry ingredients until well blended. Add the walnuts, if desired. Pour into the prepared pan. Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Cut into squares.
Makes 24 squares.
NOTE:
Butter buds are artificial butter substitute.
Per Serving (1 square):
90 calories, 2 g protein, 20 g carbohydrate, 1 g fat, 1 g saturated fat, 1 mg cholesterol, 85 mg sodium
Diabetic Exchanges:
1 starch/bread exchange
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
