Recipe Finder - Tropical Snack Cake

Yields 12 servings

1 cup all-purpose flour

1/2 cup whole wheat flour

1-1/4 cups Quaker® Oats (quick or old fashioned, uncooked)

1/2 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

One 8-ounce can crushed pineapple in juice, undrained

1/2 cup fat-free milk

1/3 cup mashed ripe banana (about 1 medium)

2 large eggs, lightly beaten

3 tablespoons vegetable oil

2 teaspoons vanilla

1/4 cup cashews, chopped

Heat oven to 350°F. Grease and flour 8 x 8-inch square pan.
In large bowl, combine all-purpose flour, whole-wheat flour, oats, sugar, baking powder, baking soda and salt; mix well. In medium bowl, combine pineapple (including juice), milk, banana, eggs, oil and vanilla; blend well. Add to dry ingredients all at once; add cashews, stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
Bake 45 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Serve warm or at room temperature. Store tightly covered.

Serving Size: 1/12 of recipe

Calories: 200

Total Fat: 6 grams

Saturated Fat: 1 grams

Cholesterol: 35 mg

Sodium: 180 mg

Total Carbohydrates: 32 grams

Dietary Fiber: 2 grams

Protein: 5 grams