Brown Sugar Banana Cake

Submitted by Chef mariajane

"The fabulous combination of ripe bananas and chocolate make this an extraordinary snacking cake. Wrap it up for lunch or serve it after school - y-u-m-m-y!!"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 16

ingredients

• CAKE

• 3⁄4 cup splenda brown sugar substitute
• 1⁄2 cup canola oil or 1/2 cup vegetable oil
• 2 eggs
• 1⁄2 cup plain yogurt
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 2 teaspoons vanilla
• 2 cups Robin Hood Nutri Flour Blend
• 1 teaspoon baking powder
• tsp. baking soda
• 1⁄4 teaspoon chipits semi-sweet chocolate chips

• FILLING

• 1 banana, sliced
• icing sugar (to garnish)

directions

1. Preheat oven to 350°F Grease two 8 or 9-inch cake pans.

2. CAKE:

3. Beat brown sugar blend and oil in an electric mixer. Add eggs, one at a time, beating well after each addition. Add next 6 ingedients. Beat to combine. Fold in chocolate chips. Pour batter into prepared pans.
4. Bake in preheated oven for 30 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
5. ASSEMBLY:.
6. Place 1 layer of cake on serving platter. Place sliced banana on top. Place remaining cake on top. Sprinkle with icing sugar if desired.
7. TIPS: for a more decadent version, place 3/4 cup Chipits Semi-sweet chocolate chips in a heat proof bowl. Heat 1/4 cup Carnation fat-free evaporated milk in the microwave for 1 minute and pour over chocolate chips. Let sit 5 minutes, stir until mixture is combined. Drizzle half the mixture over the sliced bananas and bottom half of cake. Place remaining layer on top. Drizzle with remaining chocolate.