Banana Poppy Seed Cake
|Sugar/1/2 cup sugar 3 packets sweet 'n low||3⁄4 Cup (12 tbs)|
|Liquid butter buds/1/2 cup promise ultra fat-free margarine||1⁄2 Cup (8 tbs)|
|Bananas||3 Medium (1 1/4 Cups Banana Puree)|
|Lemon peel||1 , grated|
|Drained nonfat plain yogurt/Vanilla yogurt||1⁄4 Cup (4 tbs)|
|Dark rum/1 teaspoon rum extract||1 Tablespoon|
|Cake flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Lite salt||1⁄4 Teaspoon|
|Poppy seeds||1 Tablespoon|
|Powdered sugar||2 Tablespoon (For Sprinkling)|
Preheat oven to 350°F.
Spray a tube or bundt pan with a non-fat cooking spray.
Use mixer to blend sugar and liquid Butter Buds on high speed until fluffy.
Add egg whites, 1 at a time, and mix until smooth, about 1 minute.
Mix in banana puree, lemon peel, yogurt, vanilla, and rum on medium speed until smooth.
Sift flour, baking powder, baking soda, cinnamon, and lite salt together.
Add gradually to batter with poppy seeds.
Mix until smooth.
Transfer batter to prepared pan and spread smooth with a spatula.
Bake until lightly browned and toothpick inserted in center comes out clean, about 30 minutes.
Do not overbake.
Before serving, sift powdered sugar over the top.