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2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 c. vegetable oil
2 eggs
1/2 c. skim milk
1 tsp. vanilla
1 c. mashed ripe bananas

1/4 tsp. cinnamon
16 packets Equal
3 Tbsp. boiling water

Sift together flour, baking powder and salt. Blend oil,
eggs, milk and vanilla until smooth. Stir in bananas. Add to
dry ingredients and stir just until flour is thoroughly mois-
tened. Pour equal amounts of batter into two 8-inch round cake
pans sprayed with Pam. Bake at 350 degrees for 20 minutes or until
cake tester comes out clean. Using kitchen fork, prick halves
approximately 1-inch apart on top of each layer. Blend cinna-
mon, Equal and water. Drizzle half of glaze over each layer.
Let layers cool in pan 10 minutes, remove from pans. Cool on
wire rack. Frost with Yogurt Cream Frosting.

Yogurt Cream Frosting:
1 pkg. low-calorie cream
cheese, softened
1/2 c. plain low-fat yogurt
14 packets Equal
1 tsp. dried lemon peel
1 tsp. vanilla
Combine cream cheese and yogurt, blend until smooth,
stir in remaining ingredients. Chill before using. Makes 2
cups. This is great for banana cake, carrot cake, lemon cake
or spice cake.

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