Banana Sour Cream Coffee Cake
1/2 c. solid type fat-free margarine
1 c. plus 1/4 c. granulated sugar
1/2 c. egg substitute
1 c. mashed bananas (about 2 large)
1/2 tsp vanilla extract
1/2 c. fat-free sour cream
2 c. all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground corriander
1/2 tsp ground cinnamon
1/4 c. finely chopped nuts
Preheat oven to dg350. Prepare a 6-1/2 cup Bundt pan by lightly
coating with vegetable oil cooking spray.
In large mixing bowl combine margarine and 1 cup sugar. Beat on high
speed with electric mixer until fluffy. Add egg substitute and
bananas; beat until well combined. Stir in vanilla and sour cream.
Continue to mix on low speed until blended smoothly.
In separate bowl, combine flour, baking powder, baking soda, salt and
ground corriander, whisk until blended. Start adding dry mixture to
banana mixture, stirring until just mixed.
In small mixing bowl combine remaining 1/4 cup sugar, cinnamon and
chopped nuts. Sprinkle 2/3 of cinnamon-sugar mixture on bottom of
prepared pan, pour batter over sugar layer, sprinkle remaining sugar
mixture on top.
Bake 45 minutes or until tests clean. Let cake stand in pan 5 minutes
then turn onto a rack or plate to cool completely.
Enjoy!
Sherri
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
