Total Time
45mins
Prep 20 mins
Cook 25 mins

She's so smart. Another wonderful Rose Reisman dessert.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Spray a 9-inch square baking dish with vegetable spray.
  3. In a bowl, stir together the flours, 1 ¼ cups Splenda, baking powder, baking soda and salt.
  4. In a food processor, combine the bananas, yogurt, eggs, oil and vanilla.
  5. Purée the mixture until smooth.
  6. Pour it over the dry ingredients and stir with a wooden.
  7. spoon until everything is combined.
  8. Set aside ½ cup of the batter. Pour the.
  9. remaining batter into the prepared baking dish.
  10. Stir the 3 Tbsp Splenda, the cocoa and water into the reserved batter just untilcombined.
  11. Drop the mixture by spoonfuls over top the cake batter. Using a butter knife, swirl the dark batter into the light batter. Sprinkle with chocolate chips.
  12. Bake in the centre of the oven for 20 to 25 minutes or until a tester inserted in themiddle comes out clean.
  13. Let the pan cool on a wire rack.

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