1. A moist and aromatic cake adapted from 1,001 Delicious Desserts for People with
Diabetes edited by Sue Spitler, Linda Eugene, and Linda R. Yoakam, banana cinnamon
cake is lower in fat and carbohydrates compared to other recipes. This version is made with
light brown sugar, baking powder, baking soda, ground cinnamon, salt, banana yogurt, ripe
bananas, butter, egg whites, and pure vanilla extract. The delicious gourmet cooking
recipe is covered in a luscious glaze made with powdered sugar, butter, and fat-free milk.
Serve banana cake for breakfast with milk or coffee or for dessert with some liqueur or tea.
Banana cake is the perfect recipe for using up ripe bananas. You can even use
overripe bananas to make a sweet and moist cake. Bananas that are almost black can
make a wonderfully delicious cake. It freezes up wonderfully so you can keep it longer and
enjoy it anytime of the week. You can also make banana bread using this recipe for banana
cake, just use a loaf tin instead of a cake pan. You can also make banana muffins using
muffin tins but the caking time will vary depending on the size of the tin and the pan. The
yogurt in this recipe adds a creamy texture to the cake and the baking powder and baking
soda act as a leavening agent for a fluffy and light cake.

2. For a crunchy banana cake, you can sprinkle chopped nuts like pistachios, almonds,
pecans, or cashews on top of the glaze. While the nuts are quite nutritious and healthy,
however, they contain fat and add calories to the dish. If you wish to decorate the cake with
nuts, it is best to toast them fist to improve their flavor and texture. Do not go overboard with
the bananas and use only what the recipe requires since too much bananas will leave the
cake heavy and soggy.
Ingredients
 1 ½ cups all purpose flour
 ½ cup packed light brown sugar
 2 teaspoons baking powder
 1 teaspoon baking soda
 1 teaspoon ground cinnamon
 ¼ teaspoon salt
 6 oz. light banana yogurt
 1 large, ripe banana, mashed
 2 tablespoons butter, softened
 2 egg whites
 1 teaspoon pure vanilla extract
For the Glaze:
 ½ cup powdered sugar
 1 tablespoon butter, melted
 1 to 2 teaspoons fat-free milk

3. Preparation Instructions
1. Preheat the oven to 375 degrees F. Lightly grease and flour a 9 in. square or Bundt cake
pan.
2. In a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Add the yogurt, banana, butter, egg whites, and vanilla, mixing well. Pour the batter into the
prepared pan.
3. Bake 25 to 30 minutes or until the cake springs back when touched lightly. Remove from
the oven and allow to cool on a wire rack in the pan for 10 minutes. Turn the pan upside
down and let the cake completely cool on the wire rack.
4. When cake is cool, make the glaze by stirring together the powdered sugar, butter, and
enough milk to make the glaze pourable but not too thin. Drizzle the glaze over the cake.