Banana Cinnamon Snacking Cake
Moist, light, and fresh-tasting, this cake is perfect with afternoon tea. Using rice flour and soy flour together, this cake makes a great gluten-free snack.
Yields: 8 Servings
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Ingredients
| 1 1⁄2 | c | unbleached all-purpose flour (or substitute with 1 cup soy flour and 1/2 cup rice flour) |
| 2 | tsp | baking powder |
| 1 | tsp | baking soda |
| 1 | tsp | cinnamon |
| 1⁄2 | tsp | salt |
| 1 | c | Stonyfield Organic O'Soy Vanilla Yogurt |
| 1⁄2 | c | rice syrup |
| 1 | c | mashed ripe bananas (about 4 small organic bananas) |
| 2 | tbsp | canola oil (or light sesame oil) |
| 2 | egg whites (you can substitute eggs with 1 cup of water, adding little by little until mixture of dry and wet ingredients are smooth) | |
| 1 | tsp | vanilla pure extract (optional) |
| confectioners' sugar for garnish (optional) |
Directions
Preheat oven to 350°.
Spray or oil a 11 X 7-inch glass baking pan with canola oil or spray.
Combine all dry ingredients in a bowl, set aside.
Combine all wet ingredients in a medium bowl.
Pour the yogurt mixture over the dry ingredient mixture and stir gently until just blended.
Do not over-mix.
Spread the batter in the prepared pan.
Bake for 35 to 40 minutes or until toothpick inserted in the middle comes out clean.
Cool the cake in the pan on a rack for 10 minutes.
Loosen the sides of the cake with a spatula and turn it out onto a rack.
Invert the cake right side up and cool completely.
Transfer it to a serving plate.
If desired, sprinkle lightly with powdered sugar.
Nutrition Information
|
130
CALORIES
|
4g
TOTAL FAT
|
2g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
130
35
|
||
| % Daily Value* | ||
| Total Fat | 4g | |
| Saturated Fat | 0g | |
| Cholesterol | 25mg | |
| Sodium | 400mg | |
| Total Carbohydrate | 224g | |
| Dietary Fiber | 1g | |
| Sugars | 17g | |
| Protein | 2g | |
| Calcium | 10% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
Smells so good!