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Banana Pumpkin Cake

Name: Banana Pumpkin Cake
Prep time: 15 min
Total time: 45 min
Cuisine: Cakes, Fall Flavors Recipes
Ingredients: 1 cup all-purpose flour; 3 teaspoons baking powder; 2 ½ teaspoons baking soda; ¼ teaspoon salt; 2 teaspoons ground cinnamon; ¾ cup Splenda® Granulated Sweetener; ¼ cup vegetable oil; 1 cup mashed banana; 2 cups canned pumpkin; 1 teaspoon vanilla extract; 2 eggs + 4 egg whites

Makes 14 servings Kilojoules 502.08 Prep Time 15 minutes Total Time 45 minutes Made with Splenda® Original Sweetener

Ingredients

1 cup all-purpose flour

3 teaspoons baking powder

2 ½ teaspoons baking soda

¼ teaspoon salt

2 teaspoons ground cinnamon

¾ cup Splenda® Granulated Sweetener

¼ cup vegetable oil

1 cup mashed banana

2 cups canned pumpkin

1 teaspoon vanilla extract

2 eggs + 4 egg whites

Nutrition Info Per Serving

Serving Size: 1 slice (1/14 cake)

Energy	120
Protein	3g
Total Fat	5g
- of which saturates	1g
Cholesterol	30mg
Carbohydrate	15g
- of which sugars	6g
Dietary Fibre	2g
Sodium	450mg

Instructions

Preheat oven to 350°F. Grease and flour a 9” x 13” baking pan.
Into a bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, combine Splenda Sweetener, oil, and mashed banana; stir to blend. Mix in pumpkin and vanilla extract. One at a time, mix in eggs and egg whites.
Gradually mix in flour mixture. Spread batter into prepared pan.
Bake for 30 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Cool completely before cutting into squares.