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Pineapple-banana Snack Cake
Author/Submitted by: Weight Watchers Magazine, May/June 1997, Page 88
Servings: 8
Categories:
Cakes
/
Desserts
Ingredients: 1
package
reduced-fat yellow cake mix
--such as Snack Well's, 10.1 ounce 1/2
cup
mashed ripe banana 8
ounces
unsweetened crushed pineapple,
well drained
1
large
egg,
lightly beaten
--or 1/4 cup egg substitute
nonstick cooking spray 2
tablespoons
flaked sweetened coconut,
toasted
Directions:
1. Preheat oven to 350 oF.
2. Combine first 4 ingredients in a bowl; stir well with a whisk. Spread into an 8 inch square baking pan coated with cooking spray; sprinkle coconut over batter. Bake at 350 oF for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Yield: 8 servings.
Selections: 160 C.
Per serving: CAL191 (19 % from fat); PRO 2.5 g, FAT 4 g (sat 1.5 g); CARB 36 g; FIB 1.4 g; CHOL 27 mg; IRON 1 mg; sodium 245 mg; CALCIUM 54.6 mg.
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