Overview
This banana cream cheese cake is a lighter take on a classic dessert. It combines ripe bananas for natural sweetness with a creamy, tangy frosting — all made using reduced-fat ingredients to keep it Weight Watchers–friendly. Perfect for a guilt-free treat!
Ingredients
For the Cake:
- 1 cup mashed ripe bananas (about 2 medium)
- 1 cup self-rising flour (or all-purpose with 1½ tsp baking powder)
- ¼ cup unsweetened applesauce
- 2 tablespoons light butter or margarine, softened
- ¼ cup low-fat Greek yogurt
- ¼ cup brown sugar substitute (like Truvia or Stevia blend)
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
For the Cream Cheese Frosting:
- 4 oz light cream cheese (Neufchâtel or reduced-fat)
- 2 tablespoons powdered sugar substitute
- ½ teaspoon vanilla extract
Directions
- Preheat oven to 350°F (175°C) and lightly spray an 8×8-inch baking pan with nonstick spray.
- In a bowl, mix butter, applesauce, yogurt, and sweetener until smooth.
- Add egg, vanilla, and mashed bananas; mix well.
- Stir in flour and cinnamon just until combined (don’t overmix).
- Pour batter into pan and bake 25–30 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- For frosting, beat cream cheese, powdered sweetener, and vanilla until smooth.
- Spread evenly on cooled cake and chill before serving.
Nutrition (Per Slice – 1 of 9)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | 5 g |
| Carbohydrates | 22 g |
| Fat | 5 g |
| Fiber | 2 g |
| WW Points | 4–5 (depending on sweetener and yogurt used) |
