100% would make again
This recipe is:
Healthy
12 Servings
Prep: 15 min. Bake: 25 min. + cooling
Ingredients
1/3 cup butter, softened
Sugar substitute equivalent to 3/4 cup sugar
1/3 cup packed brown sugar
2 eggs
1/2 cup water
2 teaspoons vanilla extract
1-1/3 cups all-purpose flour
1/2 cup nonfat dry milk powder
3 tablespoons baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium ripe bananas, mashed
3/4 teaspoon confectioners' sugar
Directions
- In a large bowl, cream the butter, sugar substitute and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in water and vanilla. Combine the flour, dry milk powder, cocoa, baking powder, baking soda and salt; add to the creamed mixture just until combined. Stir in bananas.
- Pour into a 9-in. square baking pan coated with cooking spray. Bake at 375° for 23-28 minutes or until a toothpick inserted near the center comes out clean and edges of cake are just starting to pull away from sides of pan. Cool on a wire rack. Dust with confectioners' sugar. Yield: 12 servings.
FootNote: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Analysis:
- 1 piece equals 179 calories, 6 g fat (3 g saturated fat), 50 mg cholesterol, 276 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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