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Banana Nut Cake
 
1/3 c (2/3 stick) margarine
1/3 c sugar---sugar substitute equals to 1/2 c sugar
2 large eggs
1 tsp vanilla extract
1 3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed banana
1/4 c chopped English walnuts

Cream margarine, sugar, and sugar substitute together at medium speed until light and fluffy. Add eggs and vanilla, and mix at medium speed until creamy, scraping down the bowl before and after adding eggs and vanilla. Stir flour, baking powder, baking soda, and salt and walnuts. Mix at medium speed until creamy. Spread batter evenly in a 9-inch square cake pan that has been sprayed with pan spray or greased with margarine. Bake at 350 degrees for 30 to 35 minutes, or until cake pulls away from the sides of the pan and a cake tester comes out clean from the center. Cool on a wire rack to room temperature. Cut four by four. Makes 16 Servings. Nutrients Per Serving: 121 Calories, 6 g Fat, 15 g Carbohydrates, 3 g Protein, 166 mg Sodium, 34 mg Cholesterol Dietary Exchanges:
1 Starch and 1 Fat; or 1 Carbohydrate Choice Low-Cholesterol Diets: Omit eggs. Use 1/2 c egg whites or liquid egg substitute. Low-Sodium Diets: Omit salt. Use low-sodium baking powder and salt free margarine.
Bobby from S C

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