Recipes

This weekend I set out to make breakfast but in all honesty all I really wanted was coffee and cake and cooking movies. I couldn’t really plan a better day than passing the time experimenting in the kitchen and watching movies where people cook, and preferably fall in and out of love. You know the kind. And eating this banana cake, drinking coffee, and watching multiple cooking movies – perfect day.

Weight Watchers Banana Cake with Chocolate Glaze
Points: 4 weight watchers points plus
Servings: 12
Serving Size: 1/12 cake or 1 cupcake
Nutritional Info: 161.9 calories, 4.8g of fat, 28.2g of carbohydrates, .7g of fiber, 2.4g of protein

Ingredients

• 3/4 cup granulated sugar, divided
• 1/2 cup mashed ripe banana
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 cup plain fat-free yogurt
• 1/2 cup powdered sugar
• 1 tbsp unsweetened cocoa powder
• 1/2-1 tbsp fat-free milk
• 1/4 tsp vanilla extract

Instructions

1. Preheat oven to 350°.
2. Mash the bananas together with 1/4 cup of sugar in a small bowl and set aside.
3. In a mixer, blend the remaining 1/2 cup sugar, butter, and vanilla. Add the eggs one at a time. Add the banana mixture making sure everything is well combined.
4. In another bowl mix together the flour, baking soda, salt, and nutmeg.
5. Gently stir in about half the flour mixture. Then stir in the yogurt, and then finally stir in the remaining flour mixture.
6. Cook for about 25-30 minutes in 8 inch round cake pan sprayed with cooking spray (or 12 serving cupcake tray) until cooked through.
7. While the cake is baking, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract to make the chocolate glaze. Drizzle onto cooked cake and serve.

Adapted from Cooking Light