Tuesday, August 3, 2010

Banana Chocolate Cake

This is an absolutely wonderful change from banana bread. If you use the sugar substitute (I used real sugar), there can't be that much difference in the nutritional value. This was a super easy cake recipe, and delicious even without frosting (although adding a good frosting definitely wouldn't hurt). It really tastes like banana bread with a little bit of chocolate added to it! Sorry the picture sucks but I totally forgot about it-from Taste of Home's Healthy Cooking Recipe Cards...

Banana Chocolate Cake
  • 1/3 cup butter, softened
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 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
  • 2 medium ripe bananas, mashed
  • 3/4 teaspoon confectioners' sugar
In a large bowl, cream the butter, sugar substitute and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in water and vanilla. Combine the flour, dry milk powder, cocoa, baking powder, baking soda and salt; add to the creamed mixture just until combined. Stir in bananas.

Pour into a 9-in. square baking pan coated with cooking spray. Bake at 375° for 23-28 minutes or until a toothpick inserted near the center comes out clean and edges of cake are just starting to pull away from sides of pan. Cool on a wire rack. Dust with confectioners' sugar. 

Yield: 12 servings.
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