Banana Chocolate Chip Bundt Cake

I have bananas to use up. Seems like I always have bananas to use up. I *still* have 3 bananas to use up....so feel free to send me some suggestions! lol   This is good. Susan came over and tried a piece and took some home. She also left me a goodie that I'm going to share with you later tonite. My first 'Guest Baker'! Woooo Hoooo!!!!  Oh yea.....and she says she can't bake. Pfffffttttt LOL

BANANA CHOCOLATE CHIP BUNDT CAKE

Makes 16 Servings

1 Serving = 5 PointsPlus™

 

1 cup light butter, softened

1 cup Splenda granulated
3/4 cup fat-free egg substitute
2 tsp vanilla extract
1 cup mashed ripe bananas
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 cup buttermilk
1 cup semi-sweet chocolate morsels
1 TBSP all-purpose flour

 

Preheat oven to 350º. Spray a bundt pan. Set aside.

In a large bowl, beat Splends and butter until well combined.

Slowly add the egg substitute.

Add vanilla and mashed bananas and mix well.

Add flour, baking powder and baking soda.

Add buttermilk and mix until smooth.

Toss chips with 1 TBSP all-purpose flour until well coated. Fold into the batter.

Scrape the batter into the pan.

Bake 45 – 50 minutes or until a wooden toothpick comes out clean.

Cool in pan @10 minutes and then turn onto a cake plate.

MY SPIN: I think this would be good if you were to substitute the chocolate chips and use cranberries or blueberries which would lower the P+ value.

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. ***

 

Later!

Loving Life!

Jan