|Banana Chocolate Cake|
via Taste of Home Everyday Light Meals
- Sugar substitute equivalent to 3/4 cup sugar (DECIDE: Cancer or Diabetes? We went with diabetes and used 3/4 cup of real sugar)
- 1/3 cup packed brown sugar
- 1/3 cup butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 2 medium ripe bananas, mashed
- 1/2 cup water
- 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
- 3/4 teaspoon confectioner's sugar
- In a large mixing bowl, beat the butter and sugar substitute (or actual sugar), brown sugar and butter on medium speed for 3 minutes (I wasn't aware I had actual speed settings other than "hurried" or "sedentary." I'm guessing the recipe assumes we have a mixer for this step, which fortunately I do.)
- Add eggs and vanilla; mix well. Add bananas and water; mix well.
- In another bowl, combine flour, milk powder, cocoa, baking powder, baking soda, and salt. Add to sugar mixture, beating just until blended.
- Pour into a 9" square baking pan coated with nonstick cooking spray (as I am writing this I just realized I didn't do that. I used a bundt cake pan. I did so because there was a picture of a different chocolate cake from a bundt cake pan on the opposite page. Whatever, the cake came out fine), bake at 375F for 23-28 minutes (As always, ours took longer; closer to 40 minutes. Just use the original times and keep an eye on it. Cooking times will vary), until a toothpick inserted near the center comes out clean and the edges of the cake are just starting to pull away from the sides of the pan.
- Cool on a wire rack. Dust with confectioner's sugar (fun trick for easy dusting: put the sugar into a fine mesh strainer. Hold the strainer about 6-8" above the cake and give the edge of the strainer a tap with a spoon. Just go over the whole cake doing this).