Ingredients

• 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup plain low-fat yogurt
• 3/4 cup mashed ripe banana (about 1 medium)
• 1/4 cup canola oil $
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten $
• Cooking spray $
• 1/2 cup frozen fat-free whipped topping, thawed

Directions

1. Preheat oven to 375°.

2. . Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture.

3. . Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.

4. . Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Serve with whipped topping.

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