Tuesday, June 29, 2010

Delightful Banana Cake

This is adapted from Taste of Home's "Healthy Cooking"

Delightful Banana Cake: Serves 16 ( 5 points) This is my niece, Alyssa's favorite cake!

2 eggs, separated
1/2 c. + 1 T. light stick butter, divided
1 c. sugar, divided
1/2 c. Splenda
2 medium mashed ripe bananas
1/3 c. FF sour cream
1/4 c. unsweetened applesauce
1 tsp. vanilla
2 c. flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. semisweet chocolate chips
1 T. water


2 T. light stick butter
1 c. powdered sugar
1/2 tsp. vanilla
1 T. skim milk

Place egg whites in a mixing bowl and let stand at room temperature for 30 minutes.
In another large bowl, beat 1/2 c. butter, 1/2 c. sugar and 1/2 c. Splenda until crumbly. Add egg yolks and mix.

In a small bowl, mix the bananas, sour cream, applesauce and vanilla. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with the banana mixture.
In microwave, melt the chocolate chips with 1 T. light butter. Stir until smooth. Add 1 T. water and stir.

Beat egg whites until soft peaks form. Gradually add remaining 1/2 c. sugar until stiff, glossy peaks form. Fold into the cake batter.

Spray a bundt pan with Pam. Spread half of the cake mix in the pan. Top with melted chocolate mixture. Top with remaining cake batter. Bake at 350 for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

To make the drizzle, melt the butter in a saucepan until browned. Remove from heat and whisk in remaining ingredients until smooth. Drizzle over cooled cake.

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