Low-Fat Banana Pound Cake is a delightful summer dessert that combines the sweetness of ripe bananas with a light and fluffy texture, making it a perfect treat for hot days.
To make this cake, you'll need whole wheat flour, ripe bananas, egg whites, natural sweeteners like honey or maple syrup, low-fat yogurt, baking powder, and vanilla extract.
Substitute whole wheat flour for all-purpose flour to increase fiber content. Use egg whites instead of whole eggs to reduce fat and cholesterol.
Ripe bananas are a good source of fiber, potassium, and vitamins. Whole wheat flour adds fiber and nutrients. Low-fat yogurt provides protein and calcium.
Mash the ripe bananas in a bowl and mix in the egg whites, yogurt, and vanilla extract. In another bowl, mix the whole wheat flour, baking powder, and natural sweetener.
Pour the batter into a greased loaf pan and bake at 350°F for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Serve slices of the Low-Fat Banana Pound Cake on their own or with a dollop of Greek yogurt and fresh berries for added flavor and nutrition.