Low-Fat Banana Cake with Cream Cheese Frosting

Recipe Time!
Low-Fat Banana Cake with Cream Cheese Frosting
AKA “The Maureen”
Adapted from “The Eff Spot

What you’ll need (for 24 cupcakes)

  • 3 cups self-rising flour
  • 1 tsp baking soda
  • 1 cup light brown sugar
  • 1 cup mashed ripe banana (I used two whole bananas)
  • 2 individual cups of applesauce (3.9oz each)
  • 2 eggs
  • 1 ½ cups of skim milk
  • 1 tsp pumpkin pie spice (I have mine from williams sonoma pre-mixed, though cinnamon/nutmeg would be my second choice here)

The How To:

  • Preheat your oven to 350
  • Mix the flour, brown sugar and baking soda together.
  • Mash the bananas together in a separate bowl, add eggs, applesauce and milk until well mixed.
  • Mix banana mixture into flour mixture.
  • Spoon into cupcake cups and bake for 15 minutes!

Here’s my cream cheese frosting recipe too!
Aside from adding the cream cheese frosting, the way I made this that is different from the original is I switched out the oil for applesauce. Not only does the applesauce make the cupcakes a little more moist, but it eliminates a good amount of calories. Lets take a look:
Without Oil, the cupcakes alone are 100 calories (no frosting)
With Oil, the cupcakes are 150 calories. (still without the frosting)
Now, for the frosting. It’s a little bit of a bummer, but the frosting adds another 100 calories to your cupcake. However, these don’t need a ton of frosting. In the end, this recipe creates a 200 calorie cupcake. Not. Too. Shabby!

I made these little morsels for a coworker, I hope she (and you) like them! Happy birthday Maureen!!

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