About Me

My photo
Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Sunday, March 23, 2014

Banana Blueberry Bundt Cake

Well, this is the first time in a while that I've done some Kitchen Therapy. Didn't feel much like baking/cooking since my Dad passed away.....then the many trips to his house in GA to get it ready to sell.....then a trip (thanx Shirley!!!) to Vegas.....and then my back gives out. On top of that my laptop decided to 'die' just after I got @200 pictures downloaded onto it and I'm now working with a new laptop. If I can survive all that mess.....I think I'm ok! LOL  Anyway, I'll be adding the pictures to the past recipes I posted without pictures.  Had some pretty funky bananas to use up and still have quite a few bags of blueberries left, so I decided to make this. So flavorful!!! Not too much of the banana taste or the blueberries.....just the right amount. And it felt so good to be in the kitchen again!!!!


BANANA BLUEBERRY BUNDT CAKE
Makes 16 Servings
1 Serving = 5 PointsPlus


1 cup light butter
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.













Enjoy!
 
 

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. ***

Later!
Loving Life!
Jan


No comments:

Post a Comment