This light-as-air chocolate cake has a yummy banana flavor. It’s scrumptious as is, but you can also dress it up with nuts or light frostings. —Tina Bellows, Racine, Wisconsin
Banana Chocolate Cake
Banana Chocolate Cake
Prep Time
15 min
Cook Time
25 min
Yield
12 servings
Ingredients
- 1/3 cup butter, softened
- Sugar substitute equivalent to 3/4 cup sugar
- 1/3 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1/2 cup water
- 1-1/3 cups all-purpose flour
- 1/2 cup nonfat dry milk powder
- 3 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2 medium bananas)
- Confectioners' sugar
Directions
- Preheat oven to 375°. Coat a 9-in. square baking pan with cooking spray.
- Cream butter, sugar substitute and brown sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Stir in water. Whisk together flour, milk powder, cocoa, baking powder, baking soda and salt; add to creamed mixture just until combined. Stir in bananas.
- Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean and cake begins to pull from sides of pan, 23-28 minutes. Cool completely in pan on a wire rack. Dust with confectioners' sugar.
Nutrition Facts
1 piece: 169 calories, 6g fat (4g saturated fat), 45mg cholesterol, 261mg sodium, 25g carbohydrate (10g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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