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Source: 99% Fat-Free, Healthy Cooking

Banana Bread Cake
This comfort dessert is reminiscent of the banana bread Mom used to bake.
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Serves: 14
Prep Time: 10 minutes
Cook Time: 30 minutes
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1/2 cup natural unsweetened applesauce
1/4 cup nonfat sour cream
1 cup granulated sugar
1 cup dark brown sugar, (not packed)
3/4 cup nonfat liquid egg substitute
1 1/2 cups banana, soft, mashed
1 teaspoon baking soda
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
Light vegetable oil cooking spray
1 marshmallow meringue frosting, ingredients as follows
2 large eggs, whites only
1/4 cup water
2 tablespoons light corn syrup
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar




Preheat 350 degrees.

Put the applesauce, sour cream, and sugars in a bowl and combine with an electric mixer set at medium speed. Add the liquid egg substitute 1/4 cup at a time, combining thoroughly after each addition. Beat in the banana and baking soda.

Combine the flour, baking powder, and salt in a sifter. Sift about half into the applesauce mixture. Fold in 1/4 cup of the buttermilk. Sift in the remaining flour mixture and fold in the remaining buttermilk. Stir in the vanilla.

Spray two 8-inch round cake pans lightly with vegetable oil spray and spread the oil to coat the surface of each. Divide the batter between the pans. Bake for about 30 minutes, until the sides begin to pull away from the pans and a tester inserted into the cakes comes out clean.

Remove the pans to wire racks and allow the cakes to cool completely. Cut each cake in half horizontally to form 4 layers. Frost between layers and the outside of the cake with the marshmallow meringue frosting (see directions for Marshmallow Meringue Frosting below).

Marshmallow Meringue Frosting:
Beat the egg whites to stiff peaks with an electric mixer set at medium speed. Set aside.

Combine the water, corn syrup, and sugars in a small saucepan and bring to a boil over medium heat. Boil for about 1 minute, stirring constantly, until the sugar has dissolved.

Beat the syrup into the egg whites at medium speed, continuing to beat until stiff peaks are again formed, about 5 minutes.





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