A simple and tasty pumpkin cake with atwist: mashed banana is added for extra flavor and moisture.Serve with your favorite frosting or a scoop of vanilla ice cream.
Recipe: Mashed Banana PumpkinCake
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® No Calorie Sweetener, Granulated
1/4 cup vegetable oil
1 cup mashed banana
1 teaspoon vanilla extract
2 cups canned pumpkin
2 large eggs
4 large egg whites
Makes 14 servings.
Nutritional Information Per Serving (1/14of recipe): Calories: 110; Calories from Fat: 45; Total Fat:5g; Saturated Fat: 1g; Cholesterol: 30mg; Sodium: 450mg; TotalCarbs: 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 thatis suitable for diabetics. For more information regarding thisproduct, please call 1-800-777-5363 or visit their website atwww.splenda.com.
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