Total Steps
8
Ingredients
12
Tools Needed
12
Ingredients
- 2 medium Bananas
- 1/2 cup Thawed cool whip(optional)
- 1 dash Salt
- 1/2 teaspoon Vanilla
- 1/2 cup Evaporated skim milk
- 2 tablespoons Sugar
- 1 tablespoon Lemon juice
- 4 Eggs, separated
- 1 teaspoon Baking powder
- 1/3 cup Nonfat dry milk powder
- 1 envelope low calorie chocolate pudding mix (4 servings)
- 3/4 cup Cake flour
Instructions
Step 1
Preheat oven to 350°F. Line the bottom of an 8x8x2 inch baking pan with wax paper and spray the sides with cooking spray.
Step 2
Sift together flour, dry milk, pudding mix, and baking powder; set aside.
Step 3
In a large mixing bowl, combine egg yolks and sugar; using an electric mixer, beat for 2 minutes. Gradually beat in the sifted dry ingredients (pudding mixture) and milk, alternating between the two. Add vanilla. Continue to beat on medium-high speed until the mixture is well combined.
Step 4
In a separate bowl, using clean beaters, beat egg whites with salt until stiff peaks form. Gently stir 1/4 of the beaten egg whites into the batter, then carefully fold in the remaining egg whites.
Step 5
Pour batter into the prepared baking pan. Bake for 25-30 minutes, or until a cake tester inserted into the center comes out clean.
Step 6
Let cake cool in the pan for 5 minutes. Remove from the pan and set on a wire rack to cool completely.
Step 7
Once cooled, remove the wax paper from the cake. Transfer the cake to a serving platter and spread the top with thawed cool whip. Peel and slice the bananas, then transfer the slices to a small bowl, add lemon juice, and toss gently to coat.
Step 8
Decoratively arrange the banana slices over the cool whip topping. To serve, cut the cake into 8 equal pieces.