Ingredients
1/2 cube butter
1 c. splenda
1/2 cup brown sugar
2 medium, mashed bananas
1/4 cup pumpkin
1/4 cup egg substitute like Egg Beaters
2 cups flour
1 t. baking soda
1/2 t. salt
1/2 cup nonfat Nancy’s yogurt
Preparation
Preheat oven to 350 degrees. Butter and lightly flour 9-inch cake pan. Cream butter with Splenda and brown sugar. Beat until fluffy and butter is incorporated. Add banana and pumpkin. Mix well. Add egg substitute and blend again. Mix flour, baking soda to the wet ingredients and blend. Add yogurt and mix well. Spread in the pan and cook for about 45 minutes or until toothpick comes out clean. Cool in the pan a few minutes and turn onto rack. Serve with no-sugar added ice cream for an additional treat.
