Recipe- Diabetic Banana Ginger Cake

This recipe makes a 9" X 9" cake. Double it for a 9" X 13".
Bake at 350* until golden brown and springs back from your touch in the middle.

3/4 cup Splenda(sugar substitute) 1/4 c. melted butter
1//4 cup canola oil 3 medium over ripe bananas(1 1/2 cup)
1 tsp. vanilla 1 large egg
1 cup flour 1 tsp baking powder 1 tsp baking soda
2 tsp. ground ginger 1/2 tsp. salt 1/2 cup Fiber One or other high fiber cereal like Grapenuts, All Bran, etc.

Beat together the sugar, butter, oil, egg, vanilla, and egg.
Sift the dry ingredients together and add to the wet ones. Mix well and pour into a well greased pan.