Banana Chocolate Cake

By Sarah-Lyn

This light-as-air chocolate cake from our Test Kitchen has a yummy banana flavor. It’s scrumptious as is, but you can also dress it up with nuts or light frostings.

Ingredients

• 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

Preparation

Step 1

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.

Nutritional Analysis: 1 piece equals 179 calories, 6 g fat (3 g saturated fat), 50 mg cholesterol, 276 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.