Banana Walnut Cake

Banana Walnut Cake
(12 servings)

Cake:

1 ½ cups mashed ripe bananas
¼ cup skim milk
½ cup margarine, softened
1/3 cup light brown sugar, packed to measure
4 teaspoons Sweet 'N Low® Brown granulated sugar substitute
1 teaspoon vanilla extract
2 large eggs, separated, at room temperature
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt

Frosting:

4 ounces reduced-calorie cream cheese, softened
2 tablespoons confectioners’ sugar, divided
1 packet Sweet 'N Low® granulated sugar substitute
½ teaspoon vanilla extract
1-2 teaspoons skim milk
2 tablespoons chopped walnuts

Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick cooking spray. In small bowl, stir together bananas and ¼ cup milk; set aside. In large bowl with electric mixer at medium speed, beat margarine, brown sugar, Sweet ‘N Low Brown, and 1 teaspoon vanilla until smooth. Beat in egg yolks. Sift in flour, baking powder, baking soda, and salt; stir until well blended. Stir in banana mixture.
In large metal bowl with electric mixer at high speed, beat egg whites until stiff; fold into batter. Divide batter evenly between 2 prepared pans. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
Prepare frosting: In large bowl with electric mixer at medium speed, beat cream cheese until fluffy; beat in 1 tablespoon confectioners’ sugar, 1 packet Sweet ‘N Low, ½ teaspoon vanilla, and 1 to 2 teaspoons milk until smooth. To assemble: Place 1 cake layer top side down on serving platter. Spread with frosting; sprinkle with walnuts. Top with remaining cake layer, top side up. Sprinkle with remaining 1 tablespoon confectioners’ sugar.

Nutrients Per Serving (1 slice):

Calories: 210 Protein: 5 g Carbohydrate: 24 g Fiber: 1 g Fat: 11 g Sodium: 540 mg Cholesterol: 40 mg.

Dietary Exchanges:

1 ½ Carbohydrate, 2 Fat