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Double Chocolate Chip Banana Cake |
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The surprise ingredient in this chocolate cake is zucchini. Along with the banana and pineapple, it makes the cake moist and delicious without a lot of fat. Carrots also work well; if you substitute, use the same amount. The cocoa and sprinkling of chocolate chips give it a dense chocolate flavor. Try the cake without the icing- it's delicious either way.
| 1 cup packed brown sugar |
1 1/2 tsp baking powder |
| 1/2 cup granulated sugar |
1 1/2 tsp baking soda |
| 1/3 cup vegetable oil |
1/3 cup semi-sweet chocolate chips |
| 1 ripe medium banana, mashed (1/3 cup) |
1/4 cup low-fat sour cream |
| 1 tsp pure vanilla extract |
1/3 cup unsweetened cocoa powder |
| 2 eggs |
1/3 cup light cream cheese, softened |
| 2 cups peeled grated zucchini or carrots |
1 cup icing sugar |
| 1/2 cup canned crushed pineapple, drained |
1 Tbsp unsweetened cocoa powder |
| 2 cups all-purpose flour |
1 Tbsp low-fat milk |
- Preheat the oven to 350ºF. Spray a 12-cup Bundt pan with cooking oil.
- For the cake, combine the brown sugar, granulated sugar, oil, banana, vanilla and eggs in a food processor. Process until smooth. Add the zucchini and pineapple and process until just combined.
- Combine the flour, cocoa, baking powder and baking soda in a large bowl, mixing well.
- Stir the wet ingredients into the dry ingredients until they are just mixed. Stir in the chocolate chips and sour cream. Spoon the mixture into the prepared pan.
- Bake in the center of the oven for 40 to 45 minutes, or until a tester inserted in the center comes out clean. Place the pan on a rack to cool. Invert carefully onto a serving plate.
- For the icing, combine the cream cheese, icing sugar, cocoa and milk, using an electric mixer or food processor. Spread the mixture over the cooled cake.
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Nutritional Analysis
per Serving
| Calories |
270 |
| Protein |
3.7 g |
| Fat |
7.5 g |
| Saturated Fat |
2.2 g |
| Carbohydrates |
63 g |
| Cholesterol |
30 mg |
| Fiber |
2.2 g |
Prep Time:20 minutes
Cook Time:45 minutes
Make Ahead:Store at room temperature for up to 3 days, well wrapped, or freeze for up to 2 weeks.
Serves 16
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