Ingredients
-
2 cups flour
-
3/4 cup sugar
-
1 teaspoon cardamom (ground, I used about 7 cardomom pods crushed)
-
2 teaspoons baking powder
-
1/2 teaspoon salt
-
3/4 cup buttermilk (I used 3/4 c1 % milk with 1 T lemon juice)
-
2 bananas, mashed
-
2 eggs
-
1/3 cup canola oil
-
1 teaspoon vanilla
-
-
1 (8 ounce) package light cream cheese, room temp
-
3 tablespoons 1% low-fat milk
-
1 egg white
-
1/2 cup confectioners' sugar
Instructions
- Preheat oven to 350-degrees F.
- To make cake: whisk together dry ingredients (flour - salt) in a medium bowl.
- In a seperate bowl whisk together remaining cake ingredients (banana - vanilla).
- Gradually add wet mixture to dry, stirring until blended.
- Pour batter into pan (9x13 sprayed with Pam) or into paper lined muffin tins (makes about 18 cupcakes). For cake bake 30-35 minutes; for cupcakes bake for 20-25 minutes or until toothpick in center comes out clean. Remove to cooling rack and let cool.
- For frosting: in a medium bowl and and electric mixer on high speed, beat all frosting ingredients until smooth and then with a spatula frost cake or cupcakes.