After indulging in this cake at a recent party at a friend of mine’s house, I asked for the original recipe, which was from Eating Well, and made a few alterations to make it a bit more Weight Watchers friendly. Plus, I wanted to make it easier….their original banana cream layer cake recipe calls for making your own bavarian cream filling, but I just wasn’t a fan of the flavor of the cream or the hassle of preparing it. But by using Nonfat Cool Whip mixed with fat free vanilla pudding instead, I got a better flavor, it was much easier, and it lowered the fat and calorie count – a LOT. If you aren’t a fan of Cool Whip, you can use Fat Free Reddi Whip too (which I LOVE), but it does get runny kind of fast, so prepare for that. Though it tastes fantastic. So if you want a great summer dessert recipe that will help you stay on track with your Weight Watchers goals, this Banana Cream Cake is a must try. With only 6 Points + per slice, you can have your cake and eat it too!
Banana Cream Cake Recipe
Indulge in this guilt free, low calorie Banana Cream Cake Recipe and stay on track with your Weight Watchers Daily Points Allowance. Each slice is creamy, moist, decadent and just as good as a homemade banana cream cake recipe, but without the excess fat and calories.
Ingredients
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 cup sugar
1 1/2 cups mashed very ripe bananas, (about 3)
2 bananas, sliced
1/2 cup liquid egg substitute (like Egg Beaters)
1/3 cup canola oil
1/2 cup fat free buttermilk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fat free vanilla pudding
½ cups fat free Cool Whip
Instructions
To prepare cake: Preheat oven to 375°F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
Add to the banana mixture and fold in just until blended. Divide the batter between the pans.
Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.
To make the cream, gently fold the Cool Whip into the vanilla pudding, in a medium sized bowl, using a rubber spatula.
To assemble cake: Shortly before serving, place 1 cake layer on a serving plate and spread half the cool whip cream over it. Peel and slice the remaining bananas; arrange half the slices evenly over the cream. Top with the second cake layer. Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.
TIP: If you don’t have buttermilk, or can’t find fat free buttermilk, you can make your own by mixing 1 tablespoon lemon juice or vinegar to 1 cup fat free milk.
Cooking time (duration): 120
Diet type: Vegetarian
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: USA (Southern)
Entire recipe makes 12 servings
Serving size is 1 slice of cake
Each serving = 6 Points +
PER SERVING: 190 calories; 4g fat; 44 g carbohydrates; 5 g protein; 3 g fiber
Banana Cream Cake Recipe
Indulge in this guilt free, low calorie Banana Cream Cake Recipe and stay on track with your Weight Watchers Daily Points Allowance. Each slice is creamy, moist, decadent and just as good as a homemade banana cream cake recipe, but without the excess fat and calories.
Ingredients
1 cup all-purpose flour
1 cup sugar
1 1/2 cups mashed very ripe bananas, (about 3)
2 bananas, sliced
1/2 cup liquid egg substitute (like Egg Beaters)
1/3 cup canola oil
1/2 cup fat free buttermilk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fat free vanilla pudding
½ cups fat free Cool Whip
Instructions
To prepare cake: Preheat oven to 375°F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
Add to the banana mixture and fold in just until blended. Divide the batter between the pans.
Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.
To make the cream, gently fold the Cool Whip into the vanilla pudding, in a medium sized bowl, using a rubber spatula.
To assemble cake: Shortly before serving, place 1 cake layer on a serving plate and spread half the cool whip cream over it. Peel and slice the remaining bananas; arrange half the slices evenly over the cream. Top with the second cake layer. Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.
TIP: If you don’t have buttermilk, or can’t find fat free buttermilk, you can make your own by mixing 1 tablespoon lemon juice or vinegar to 1 cup fat free milk.
Cooking time (duration): 120
Diet type: Vegetarian
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: USA (Southern)
Entire recipe makes 12 servings
Serving size is 1 slice of cake
Each serving = 6 Points +
PER SERVING: 190 calories; 4g fat; 44 g carbohydrates; 5 g protein; 3 g fiber
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