Cocoa-Banana Cake

Cocoa-Banana Cake Makes 16 Servings

Per serving:185 Calories (25% from fat), 5.1g fat, 2.1g saturated fat, 3.2g protein, 32.g carbs, 0.8g fiber, 9mg cholesterol, 183mg sodium

2 C all-purpose flour

1 t baking powder

1 t baking soda

1/2 t salt

1 C sugar

1/2 C egg substitute, or 2 eggs

1/4 C butter or margarine, softened

1 C mashed, ripe bananas

1/2 C low-fat sour cream

1 t vanilla

1/2 C mini chocolate chips

*Preheat the oven to 350. Spray a 9x13 pan with non-stick spray and set aside.

*Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.

*In a large bowl, beat together sugar, egg substitute, and butter with an electric mixer. Add bananas, sour cream, and vanilla. Beat until smooth.

*Gradually add flour mixture into the banana mixture, beating after each addition. The batter will be thick. Fold in the chocolate chips.

*Pour the batter into the prepared pan and spread evenly. Bake for 25-28 minutes, or until it passes the toothpick test. Cool completely on a cooling rack. Cut into 16 pieces and store in an airtight container.

***This recipe is actually Copabanana Cake from Crazy Plates by Janet and Greta Podleski.