Chocolate banana swirl cake

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 117.1
  • Total Fat: 5.1 g
  • Cholesterol: 6.0 mg
  • Sodium: 160.4 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Chocolate banana swirl cake calories by ingredient


Deee-lish! Deee-lish!
Number of Servings: 16


    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


Mix margerine with splenda, then eggs, applesauce and vanilla.
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.

Member Ratings For This Recipe

  • no profile photo

    This was very good. I cooked it as it said and it came out fine. - 3/5/21

  • no profile photo

    This had good flavor, but was a bit too dense. I baked it for 55 minutes (an extra 10 minutes) and it still seemed underdone. I think the brand of reduced fat margarine I used may have added too much liquid to it. - 11/22/08