Yield: 24 Servings
|1⅓ cup||All-purpose flour|
|1 cup||Quick-cooking rolled oats|
|2 teaspoons||Baking powder|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Baking soda|
|1 cup||Mashed ripe bananas (about 2 med; 3/4 lb total)|
|¼ cup||Nonfat milk|
|2 larges||Egg whites|
In large bowl, stir together flour, oats, sugar, baking powder, cinnamon, soda, and raisins. Add bananas, milk, egg whites, and vanilla; beat until lightly mixed.
Spread batter in a nonstick (or lightly oiled regular) 9x13" pan.
Bake in a 350'F. oven until cake is golden brown, just begins to pull from pan sides, and springs back when lightly touched in center, 35-40 minutes. Serve warm or cool, cut into about 2" squares. Store as directed.
Per piece: 75 calories; 1⅘ grams protein; 0.3 grams fat; (⅒ grams saturated fat); 17 grams carbohydrates; 59 milligrams sodium; ⅒ milligrams cholesterol.