Cake

1/2+1/3 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons creamy natural peanut butter
1 tablespoon Smart Balance
6T firmly packed light brown sugar
3/4 teaspoon vanilla extract
1/4 cup egg substitute (equivalent of 1 egg)
1/4 cup + 2T finely mashed ripe banana (1 medium)
1/4 cup + 2T skim milk

Frosting

3/4 cup nonfat cream cheese
1/4 cup peanut butter (not natural)
6T confectioner’s sugar

Instructions:

1. Make the frosting by whipping the cream cheese and peanut butter together until very creamy. You can use an electric mixer to add fluffiness, but I used a fork. Add the sugar and mix well. Taste frosting and add extra sugar if desired. Place in the refrigerator, covered.

2. Preheat oven to 350 degrees. Sift or whisk together the first four ingredients in a medium bowl and set aside. Using a mixer, cream the butter, sugar and peanut butter in a large bowl until well mixed. Add the eggs, vanilla and mashed banana and beat for another minute. Gradually add the flour mixture and milk alternately. Mix well.

3. Divide batter evenly into 6 muffin cups lined with muffin papers. Bake for 21-22 minutes, or until a toothpick comes out clean.

4. Remove muffins from the pan after about 10 minutes and let cool completely before icing. We had a decorative icing kit, but you can use a knife or a plastic bag with a small hole cut in the corner to pipe it on.