BANANA BLUEBERRY BUNDT CAKE
Makes 16 Servings
1 Serving = 5 PointsPlus™
1 ½ cups Splenda granulated
½ cup brown sugar
2 cups mashed, very ripe bananas (@6 medium)
1 cup fat-free egg substitute
1 ½ tsp vanilla extract
½ cup buttermilk
3 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 ½ cups blueberries tossed in 1 TBSP flour)
Preheat oven to 350 degrees. Lightly spray a bundt pan.
Using a mixer, cream together the butter and sugars. Mix in the mashed bananas, egg substitute (¼ cup at a time) and then the vanilla and the buttermilk. The batter may look lumpy and curdled but will come together when you add the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add dry ingredients to the wet ingredients 1 cup at a time. Mix on low until everything is thoroughly mixed.
Using a rubber spatula, gently fold in the blueberries.
Pour the batter into the bundt pan and bake for 60 – 65 minutes until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes and then invert onto a cooling rack to finish cooling completely.
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. ***