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.
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