Banana Split Cake
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 1/2 cups flour1 Tbsp baking soda1 tsp vanilla1/4 tsp salt1/2 cup butter2/3 cup sugar1/2 cup brown sugar1/2 cup egg beaters (or 2 eggs)4 bananas2/3 cup lowfat buttermilk (or add 1 tsp vinegar to 2/3 cup skim milk)1 1/4 cup + 1/8 cup chocolate chips3/4 cup + 1/8 cup sliced strawberries + 1/8 cupCool Whip Lite (or whipped cream)Chocolate syrup
Preheat oven to 350 degrees
Grease and flour 9x13 cake pan
Mix flour, baking soda and salt and set aside.
In a separate bowl, mix butter, sugar & brown sugar. Mix in Egg Beaters and vanilla. Mix in 3 bananas.
Alternate adding flour mixture and buttermilk.
Add 1 1/4 cup chocolate chips.
Pour batter into cake pan.
Fold in 3/4 cup strawberries.
Bake 30 minutes or until toothpick inserted in center of cake comes out clean.
Refrigerate 30 minutes. (To help the cake retain moistness.)
Frost with whipped topping (I used Cool Whip Lite). Slice the last banana, and garnish with banana slices and the remaining sliced strawberries. Sprinkle on last 1/8 cup chocolate chips & drizzle with chocolate syrup (I used Hershey's Syrup Lite). All toppings included in calorie count.
Makes 24 1 1/2" x 3" (or 12 3" x 3") servings.
Number of Servings: 24
Recipe submitted by SparkPeople user JELAZA.
Grease and flour 9x13 cake pan
Mix flour, baking soda and salt and set aside.
In a separate bowl, mix butter, sugar & brown sugar. Mix in Egg Beaters and vanilla. Mix in 3 bananas.
Alternate adding flour mixture and buttermilk.
Add 1 1/4 cup chocolate chips.
Pour batter into cake pan.
Fold in 3/4 cup strawberries.
Bake 30 minutes or until toothpick inserted in center of cake comes out clean.
Refrigerate 30 minutes. (To help the cake retain moistness.)
Frost with whipped topping (I used Cool Whip Lite). Slice the last banana, and garnish with banana slices and the remaining sliced strawberries. Sprinkle on last 1/8 cup chocolate chips & drizzle with chocolate syrup (I used Hershey's Syrup Lite). All toppings included in calorie count.
Makes 24 1 1/2" x 3" (or 12 3" x 3") servings.
Number of Servings: 24
Recipe submitted by SparkPeople user JELAZA.
Nutritional Info Amount Per Serving
- Calories: 206.9
- Total Fat: 8.7 g
- Cholesterol: 10.8 mg
- Sodium: 205.7 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 0.7 g
- Protein: 2.1 g
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