Tuesday, January 11, 2011

Banana Cake

The other day I finally remembered to pick up some whole wheat pastry flour. With whole wheat pastry flour you can use it instead of a half Whole Wheat Flour and half All Purpose flour when you bake.

So needless to say I was excited to try it out. I decided on a new recipe I adapted from www.allrecipes.com. Now the specific recipe I have no clue…they have a bazillion banana cake recipes. I should have saved it to reference. In addition to using whole wheat pastry flour I also cut the sugar in half and replaced half with Splenda.

my beautiful fluffy batter

straight out of the oven

The final product..doesn’t it look yum! I iced with a peanut butter cream cheese icing.

My entire family devoured this cake not knowing it’s was somewhat good for them:)

Banana Cake

1/2 cup butter

1/2cup sugar

1/2cup splenda

2 eggs

1t vanilla

1cup bananas (aprox. 3 bananas)

1 cup sour cream

2 cups whole wheat pastry flour

1t baking Soda

1/4t salt

Cream together butter, sugar and splenda. Mix in banana’s, eggs, vanilla and sour cream, one ingredient at a time. Slowly mix in dry ingredients. Combine Well.Pour into a greased 9×13 pan. Bake in a Preheated 350degree oven for 25-30 minutes.

Frost with favorite frosting, peanut butter, cream cheese and chocolate all work well.