banana sour cream cake - light version
(2 ratings)
Laurie Sanders (rhinemaidens3) posted the original version of this cake, and it sounded delicious, but called for oil, whole eggs, and butter. Since I'm on a weight loss journey, the first thing I always try to do when I see a recipe that sounds good is figure out how to "lighten" it up. This is my version. Keep in mind, I used the "light" products, but I will probably push the envelope and try some fat free items next time.
(2 ratings)
yield
24 slices
prep time
30 Min
cook time
30 Min
Ingredients For banana sour cream cake - light version
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1 boxbetty crocker butter yellow cake mix
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1 mdripe banana
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8 ozlight sour cream
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1/2 capplesauce, unsweetened
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4egg whites
- FROSTING
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8 ozlight cream cheese
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6 Tbspi can't believe its not butter - light
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2 tspvanilla extract
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2 cpowdered sugar
How To Make banana sour cream cake - light version
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1Preheat oven to 350*. While the oven is preheating, mix the first 5 ingredients together in a mixing bowl for 2 1/2 minutes. Pour into a cake pan that has been sprayed with pan spray, and bake for approx. 30 minutes.
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2While cake is baking, whip the ICBINB - Light and the whipped cream cheese together for about 2 minutes, then add vanilla and powdered sugar and blend well. After cake cools, spread frosting over the top.
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3I cut this cake into 24 pieces. Nutrition Information PER PIECE: 166 calories, 4.5 grams of fat, 30 grams carbohydrates. It tastes very rich, and will satisfy a sweet tooth without wrecking your meal plan.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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