Banana Cinnamon Cake(Low-Fat)
A moist and flavorful banana cinnamon cake that is low in fat and perfect for a quick snack or dessert. The combination of ripe bananas and warm cinnamon creates a comforting treat suitable for breakfast, brunch, or teatime, appealing to health-conscious bakers seeking a simple, delicious homemade cake.
Ingredients
- 1 1/2 cups all-purpose flour ⓘ
- 1/2 cup sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon
- 1/2 teaspoon salt ⓘ
- 1 cup nonfat plain yogurt ⓘ
- 3/4 cup mashed ripe banana ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 large egg or egg substitute ⓘ
- 1 teaspoon vanilla extract ⓘ
- Powdered sugar (optional) ⓘ
Instructions
- Preheat oven to 400°F.
- Spray a 9-inch square baking pan with vegetable oil spray.
- Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Whisk together yogurt, banana, vegetable oil, egg, and vanilla in a medium bowl or food processor.
- Pour the wet ingredients into the dry ingredients and stir gently until just blended.
- Do not overmix the batter.
- Spread the batter evenly in the prepared pan.
- Bake until the top is lightly browned and the sides pull away from the pan, approximately 20 minutes.
- Cool the cake in the pan on a rack for 10 minutes.
- Loosen the sides with a spatula and turn the cake onto the rack.
- Invert the cake and let it cool completely.
- Optional: Lightly sprinkle with powdered sugar before serving.
Tips & Substitutions
For a lighter texture, be careful not to overmix the batter; a few lumps are okay. If you don't have nonfat yogurt, Greek yogurt can be used as a substitute. For added flavor, consider incorporating nuts or dried fruits into the batter. This cake is also a great base for a cream cheese frosting if you want to indulge.
Serving Suggestions
This Banana Cinnamon Cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a special treat. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon snack. For a festive touch, try serving it alongside a slice of Lemon Sunshine Pie.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or warm it in the oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cinnamon Cake(Low-Fat) contains roughly 355 calories, with 7g protein, 59g carbohydrates, and 10g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 708mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just make sure to thaw them completely and drain any excess liquid before mashing. They will add great moisture and sweetness to the cake.
Is there a gluten-free option for this cake?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for the best texture. The baking powder and other ingredients should remain the same.
How can I make this cake sweeter?
If you prefer a sweeter cake, you can increase the sugar to 3/4 cup or add a natural sweetener like honey or maple syrup. Just remember to adjust the wet ingredients slightly to maintain the right batter consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).