Banana Sour Cream Cake - Light Version

J Rae


Laurie Sanders (rhinemaidens3) posted the original version of this cake, and it sounded delicious, but called for oil, whole eggs, and butter. Since I'm on a weight loss journey, the first thing I always try to do when I see a recipe that sounds good is figure out how to "lighten" it up. This is my version. Keep in mind, I used the "light" products, but I will probably push the envelope and try some fat free items next time.

pinch tips: How to Use Hand & Stand Mixers




24 slices


30 Min


30 Min


1 box
betty crocker butter yellow cake mix
1 medium
ripe banana
8 oz
light sour cream
1/2 c
applesauce, unsweetened
egg whites


8 oz
light cream cheese
6 Tbsp
i can't believe its not butter - light
2 tsp
vanilla extract
2 c
powdered sugar

Directions Step-By-Step

Preheat oven to 350*. While the oven is preheating, mix the first 5 ingredients together in a mixing bowl for 2 1/2 minutes. Pour into a cake pan that has been sprayed with pan spray, and bake for approx. 30 minutes.
While cake is baking, whip the ICBINB - Light and the whipped cream cheese together for about 2 minutes, then add vanilla and powdered sugar and blend well. After cake cools, spread frosting over the top.
I cut this cake into 24 pieces. Nutrition Information PER PIECE: 166 calories, 4.5 grams of fat, 30 grams carbohydrates. It tastes very rich, and will satisfy a sweet tooth without wrecking your meal plan.

About this Recipe

Course/Dish: Cakes
Other Tag: Healthy