- 3/4 cup skim milk
- 1/4 cup reduced-fat margarine, softened
- 1 1/2 cups self-rising flour
- 1 tablespoon instant yeast
- 1/4 cup sugar and sucralose blend for baking (such as SPLENDA® Sugar Blend)
- 1/4 cup water
- 1 egg, beaten
- 1 3/4 cups whole wheat flour
- 3/4 (8 ounce) package fat-free cream cheese, softened
- 2 very ripe bananas, mashed
- 1/4 cup finely chopped pineapple
- 1/8 teaspoon pineapple extract
- 3 packets granular no-calorie sucralose sweetener (such as Splenda®)
- 1 tablespoon reduced-fat margarine, softened
- 1 cup confectioners' sugar
- 2 1/2 tablespoons skim milk
- 1/8 teaspoon green food coloring
- 1/8 teaspoon yellow food coloring
- 1/8 teaspoon purple food coloring
- Heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.
- Remove saucepan from heat and stir in 1/4 cup margarine. Allow mixture to cool until lukewarm.
- Using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl.
- Stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.
- Gradually stir in half of the whole wheat flour until no dry spots remain.
- Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Cover dough with a damp cloth and allow to rest for 10 minutes.
- Mix the cream cheese, bananas, and pineapple together in a bowl.
- Stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.
- Roll the dough out to about 9×12-inches.
- Spread the banana filling about 2-inches away from one of the longer edges.
- Roll the dough into a cylinder shape, beginning with the edge without filling.
- Pinch the seam to seal.
- Shape the dough into a ring by bringing the two open edges together; pinch to seal.
- Wipe any filling from the outside of the ring.
- Cover with a damp cloth and allow to rise for 30 minutes more.
- Preheat an oven to 375 degrees F (190 degrees C).
- Transfer the dough ring to a greased and floured baking sheet.
- Bake in the preheated oven until browned, about 20 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Mix 1 tablespoon margarine with confectioners' sugar in a small bowl.
- Stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.
- Drizzle about 1/4 of the icing over the cooled cake.
- Divide the remaining icing into 3 small bowls.
- Stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl.
- Drizzle each of the colored icings over the cake.