Banana Chocolate Cake
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
YIELD: 12 servings.
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
Ingredients
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1/3 cup butter, softened
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Sugar substitute equivalent to 3/4 cup sugar
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1/3 cup packed brown sugar
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2 teaspoons vanilla extract
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2 large eggs, room temperature
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1/2 cup water
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1-1/3 cups all-purpose flour
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1/2 cup nonfat dry milk powder
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3 tablespoons baking cocoa
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup mashed ripe bananas (about 2 medium bananas)
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Confectioners' sugar
Directions
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1.
Preheat oven to 375°. Coat a 9-in. square baking pan with cooking spray.
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2.
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.
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3.
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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