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Brown Sugar Banana Cake

34 cup splenda brown sugar substitute
12 cup canola oil or 12 cup vegetable oil
2 eggs
12 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
14 teaspoon chipits semi-sweet chocolate chips
1 banana, sliced
icing sugar (to garnish)


Preheat oven to 350F Grease two 8 or 9-inch cake pans. CAKE: 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. 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. ASSEMBLY:. Place 1 layer of cake on serving platter. Place sliced banana on top. Place remaining cake on top. Sprinkle with icing sugar if desired. 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.

Source: www.food.com