Chocolate banana swirl cakeSubmitted by: KATECHC
1/2 c. Reduced Saturated Fat Margerine
2/3-1 c. Splenda
3 egg whites
2/3 c. unsweetened applesauce
1 tbsp vanilla extract
1 c. squashed bananas
1 tsp. both baking powder and soda
1.5 c. flour
1 c. fat free sour cream
2/3 c. unsweetened cocoa powder
Next mix in the bananas and flour/baking powder.
In a seperate bowl, mix the baking soda with the sour cream. Then combine them with the other stuff.
Finally, seperate about 1/3 of the mix into a seperate bowl and put in the cocoa powder. If the mix seems a little too dry, add about 2tbsp baking oil.
Put the banana mix into your PAM-ed pan (I use a bunt thing) and then put the chocolate on top and run a knife through the whole deal to mix it up a litte (not too much though!)
Cook until a knife comes out clean (best to maybe overcook this one a little, as it might collapse on itself if it's not) which should be 35-45 mins on 375F
Number of Servings: 16
Recipe submitted by SparkPeople user KATECHC.