Banana Marble Coffee Cake

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

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1 1⁄3 cups all-purpose flour
• 1⁄3 cup whole wheat flour
• 1 1⁄4 cups Splenda sugar substitute
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄8 teaspoon salt
• 2  ripe small bananas (about 2/3 cup, mashed)
• 3⁄4 cup low-fat yogurt
• 2  large eggs
• 1⁄4 cup  vegetable oil
• 1  teaspoon pure vanilla extract
• 3  tablespoons Splenda sugar substitute
• 2  tablespoons  unsweetened cocoa powder
• 2  tablespoons water
• 2  tablespoons white chocolate chips

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.