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Banana Cake
SERVINGS: 9

Vegetable oil cooking spray
4 tablespoons unsalted butter, softened
3/4 cup light brown sugar
1/2 cup low-fat (1.5%) buttermilk
2 large eggs
2 large egg whites
2 large overripe bananas plus 1 large ripe banana
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 cups cake flour
1 1/2 teaspoons baking soda
1 tablespoon granulated sugar

Preheat the oven to 350. Lightly spray an 8-by-12-inch baking dish
with cooking spray. In a large bowl, beat the butter until creamy.
Beat in the brown sugar and buttermilk until combined. Beat in the
eggs and egg whites. In a large measuring cup, mash the overripe
bananas with a fork; you should have 1 cup of puree. Halve the ripe
banana lengthwise, then cut it crosswise into 1/2-inch chunks and
add it to the puree. Stir in the lemon zest and juice. Fold the
banana mixture into the batter, then fold in the flour and baking
soda just until no white streaks remain. Spoon the batter into the
prepared baking dish and sprinkle the top with the granulated sugar.
Bake the banana cake for about 30 minutes until golden and the top
springs back when lightly pressed in the center. Let cool completely
in the pan before cutting into pieces.

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