Lower Fat Easy Banana Cake

• 3/4 cup nonfat milk
• 1 tablespoon lemon juice
• 1/4 cup light butter, softened
• 1/2 cup sugar, white
• 1/4 cup low-fat sour cream (1/4 cup unsweetened applesauce would probably work also)
• 1/4 cup Splenda granular
• 1/2 cup Egg Beaters egg substitute (equivalent of 2 eggs)
• 2 cups bananas, overripe, mashed
• 1 teaspoon vanilla
• 1/2 teaspoon butter flavor extract
• 1 cup flour
• 1 cup whole wheat pastry flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

1. Preheat oven to 350 degrees. Coat a 9"-X-13" baking pan with cooking spray.
2. Stir the lemon juice into the milk. Set aside.
3. In a large bowl, using an electric mixer, cream the butter with the white sugar.
4. Stir in the sour cream (or applesauce), Splenda & egg substitute. Add the bananas and vanilla & butter flavoring.
5. Sift the flours, salt, baking powder & soda together. Add them to the banana mixture.
6. Add the milk to the banana mixture, stirring just until moistened.
7. Pour batter into the prepared pan & bake for 50-60 minutes or until lightly browned & firm in the center.

nonfat milk, lemon juice, light butter, sugar, lowfat sour cream, splenda, egg beaters, bananas, vanilla, butter, flour, whole wheat pastry flour, salt, baking powder, baking soda

Taken from www.food.com/recipe/lower-fat-easy-banana-cake-204085 (may not work)