Mashed Banana Pumpkin Cake
A simple and tasty pumpkin cake with a twist—mashed banana is added for extra flavor and moisture. Serve with your favorite frosting or a scoop of vanilla ice cream.
1 cup all-purpose flour
3 teaspoons baking powder
2 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup Splenda® Granulated No Calorie Sweetener
1/4 cup vegetable oil
1 cup mashed banana
1 teaspoon vanilla extract
2 cups canned pumpkin
2 large eggs
4 large egg whites
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine Splenda® Granulated Sweetener, oil and mashed banana. Blend in vanilla and pumpkin, then beat in eggs and egg whites one at a time. Gradually beat in flour mixture. Spread batter into prepared pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Makes 14 servings.
Nutritional Information Per Serving (1/14 of recipe): Calories: 110; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 30mg; Sodium: 450mg; Total Carbs: 14g; Dietary Fiber: 2g; Sugars: 4g; Protein: 3g.
Exchanges Per Serving: 1 Starch, 1 Fat.
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.