BANANA SPICE CAKE

2  3/4 cups sifted white whole-wheat flour (or an equivalent amount of your favorite low/no carb flour)

2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1/3 cup canola oil

1/3 cup unsweetened applesauce
1 cup Splenda granular
2 tbsp water
1 tbsp vinegar
2 eggs, well beaten
1 1/2 cups mashed ripe bananas
2 tsp vanilla extract

Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch baking pan; set aside.

Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together three times; set aside.

In a large mixing bowl, beat oil, applesauce, Splenda, water and vinegar together until fluffy. Add the eggs and beat well. Add the sifted flour mixture alternately with the mashed bananas, beating well after each addition. Stir in the vanilla.

Pour the batter into the prepared baking pan. Bake at 350 degrees for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.

Note: Reminder this is a dessert and should be treated as such. One piece per day. Share with family and friends or freeze in individual ziptop bags and place in a gallon freezer ziptop bag. Remove one piece at a time occasionally. Some diabetics may not be able to eat cake. You know your body and what you are capable of.

Note: File Photo