BANANA BERRY COFFEE CAKE
Makes 9 Servings
1 Serving WITH Nuts = 4 PointsPlus™
1 Serving WITHOUT Nuts = 3 PointsPlus™
5 TBSP Splenda granulated
4 TBSP light butter, cold
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup fat-free egg substitute
1/3 cup fat-free milk
1 cup mashed very ripe bananas
1 1/2 cups blueberries (if frozen, do NOT that)
1/4 cup chopped walnuts – optional
Preheat oven to 350º. Spray an 8x8” baking dish.
In a small bowl, whisk together 3/4 cup flour and Splenda granulated. Cut in the cold butter with a pastry blender or 2 forks using 'scissor' motions until mixture resembles coarse crumbs. Place 1/2 of this mixture in a medium bowl.
In the medium bowl (from above), add 1 cup flour, baking powder, baking soda, cinnamon and nutmeg; mix well. Add egg substitute, milk and mashed bananas; mix just until combined being careful not to overmix.
Toss the berries with the 1 tsp flour. Stir into the batter along with the chopped walnuts if you use them.
Spread evenly in the baking dish and sprinkle the reserved topping on the batter.
Bake 40 – 45 minutes or until a wooden toothpick inserted in the center comes out clean.
MY SPIN: I used a little more than 1 1/2 cups of blueberries and a heaping tsp of cinnamon. I would put some cinnamon in the topping mixture that is reserved to add a little more flavor to the topping of the finished coffee cake.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***