Low Calorie Banana Cakemuffins Food

LOW-CALORIE BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F. Grease muffin pan or line with paper muffin liners.
• In medium bowl combine flour, baking powder, baking soda and salt together.
• In separate bowl, combine banana, sugar, egg and vanilla extract. Blend until well mixed. Add applesauce. Slowly combine dry mixture to banana mixture. Blend well.
• Scoop batter into prepared muffin cups. Bake 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool before serving.
• Makes 12 Servings

LOW CALORIE BANANA BREAD

Steps:

• Preheat oven to 350° and spray two mini-baking pans with non-stick cooking spray.
• Place all ingredients but flour in a medium-sized mixing bowl and gently mix by hand until smooth.
• Add in flour to wet ingredients.
• Cook about 20 minutes - or until golden brown.

LOW FAT BANANA CAKE

Steps:

• Mix dry ingredients.
• Mash bananas and mix wet ingredients in a seperate bowl.
• Combine wet and dry until dry ingredients are just wet and mixed. Don't overmix.
• Bake at 350 in a 9 x 13 nonstick pan sprayed with Pam for 15 minutes.

LOW CALORIE BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees and spray muffin pan with non-stick cooking spray.
• Place all the ingredients but flour and pecans in a medium-sized mixing bowl and mix until the batter is smooth.
• Add flour to the wet ingredients. Once the batter is smooth add chopped pecans.
• Cook for 10 minutes or until golden brown. Oven temperature might vary.

LOW-CALORIE BANANA CAKE/MUFFINS

Steps:

• Spray an 8" cake pan with cooking spray, then dust with flour. Invert pan and knock out excess. Reserve.
• In the bowl of a stand mixer, beat eggs on medium speed with whip attachment until thick and fluffy. This should take several minutes.
• In the meantime, combine the flour, Splenda, baking soda, baking powder and salt in a sifter, and sift ingredients into a large bowl. Reserve.
• When eggs are thick and fluffy, add the vanilla and continue to beat for a few moments. Add the Canola oil and continue mixing for 30 seconds.
• Now, stop the mixer and replace the whip with the paddle attachment. Add the banana puree and mix on low-medium speed until incorporated with egg mixture, about 30 seconds.
• Finally, lower mixer to stir speed (slowest) and add 1/3 of the flour mixture, then 1/2 of the buttermilk. As soon as these are incorporated (10 seconds?) add another third of the flour mixture and then the rest of the buttermilk. After another 10 seconds, add the remainder of the flour mixture and mix for a few seconds. Then turn the mixer off.
• Gently spoon the batter into the pan and bake at 350 on the center rack for 20-25 minutes, until a tester inserted in the center comes out dry. Don't overbake!
• I must say that I have only make this as muffins - the recipe makes 6 large muffins. I have not made this in a cake pan, so I can't say exactly how long to bake it. As muffins, in my oven, 25 minutes has been the magic number. Also, when the muffins are done I let them cool completely in the muffin tin. Then run a knife around the edges to loosen and remove.
• Another touch I add is a light sprinkling of shreded coconut on top of the batter before placing the tin in the oven. The coconut seems to brown around the time the muffins are ready to come out of the oven.
• Give it a try.

LOW-FAT BANANA MUFFINS

Steps:

• In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

LOW-CALORIE BANANA BREAD

Steps:

• spray the loaf pans with pam or a non-stick cooking spray.
• mix the all the ingredients except the flour together in a bowl.
• add the flour.
• pour it into the pan.
• bake in a 350 degree oven for about 20 minutes or so.