Diabetic Friendly- Banana Bundt Cake
Enjoy and let me know if you have any suggestions or comments on this recipe for improvments...I'm new at this...
1 boxyellow, sugar-free cake mix
2 tspground cinnamon
1/2 tspallspice, ground
1 tspimitation banana flavoring
1/2 cvegetable oil
4 mediummashed or quartered very ripe bananas
3/4 cchopped coarsely chopped walnuts
1 cpowdered sugar
2 to 3 tspskim milk
1/2 tspalmond extract
1/4 tspimitation banana flavoring
How to Make Diabetic Friendly- Banana Bundt Cake
- Preheat oven to 350 degrees F.
Coat Bundt pan with BAKERS JOY cooking spray or grease and flour Bundt pan very well.
BEAT- ALL ingredients (EXCEPT bananas and walnuts)In large mixing bowl with an electric mixer on medium setting for 2 minutes, scraping bowl occasionally.
Beat in bananas.
Stir in walnuts.
Spread in prepred Bundt pan.
***(PREPARE GLAZE: while cake is baking).
BAKE: About 40 minutes or until toothpick inserted in cake comes out clean.
COOL: 30 to 45 minutes on cooling rack.
- INVERT: Cake on to cake plate while slightly warm.
TOP: Cake with glaze OR dust with powdered sugar and cover with cake taker top.
Mix all glaze ingredients together until smooth and medium to thin consistancy.
Add additional skim milk if needed to make glaze pourable.
Pour slowly over cake filing center of cake with any extra glaze.
Spoon this glaze several times back over cake.
Top with a few walnuts if desired.
OPTION: Dust cake lightly with powdered sugar.