BANANA CHOCOLATE CAKE
Makes 9 Servings
1 Serving = 5 PointsPlus™
1/3 cup light butter, softened
3/4 cup Splenda granulated
1/3 cup packed brown sugar
1/2 cup fat-free egg substitute
1/2 cup water
2 tsp vanilla extract
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1/2 cup non-fat dry milk product (aka powdered milk)
3 TBSP baking cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 medium bananas, mashed
3/4 tsp confectioner's sugar (optional)
1. Preheat oven to 375 degrees.
2. In a large bowl, cream butter, Splenda and brown sugar until light and fluffy. Add egg substitute, 1/2 at a time, beating well after each addition. Stir in water and vanilla extract.
3. In a medium bowl, combine the flours, dry milk product, baking cocoa, baking powder, baking soda and salt. Add to creamed mixture until just combined. Stir in bananas.
4. Pour into a 9" square baking pan coated with non-stick spray. Bake for @25 minutes or until a wooden toothpick inserted in the center comes out clean and the edges of the cake are just starting to pull away from the sides of the pan.
5. Cool on a wire rack.
6. Dust with confectioner's sugar if desired.
MY SPIN: It originally called for 1 1/3 cup all-purpose flour. If you opt to make it that way instead of half-and-half, add 1 PointsPlus™. I used 4 TBSP of baking cocoa....I like chocolate......what can I say!
Bananas.....I always have very ripe ones in the freezer to use when baking. I usually 'drain' off the liquid when they're thawed. I think next time I'm going to add that liquid to the batter. Thinking some Cool Whip Free would be pretty good on top instead of the confectioner's sugar.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*