I love banana cake and I love brownies. Well, take the elements of both and make a new dessert. These flavors have always gone well together. Use the ripest bananas you have. I always freeze my leftover ripe bananas in their skin and use them for baking.

RECIPE INSTRUCTIONS
1. Preheat the oven to 350°F. Lightly coat an 8-inch-square baking pan with cooking spray.

2. To make the brownie cake, combine the sugar, oil, egg and vanilla in a bowl until well mixed. Add the cocoa and mix well. Add the flour, baking powder, yogurt and chocolate chips, mixing just until combined and smooth. Don’t overmix. Pour the batter into the pan.

3. To make the banana cake, combine the sugar, oil, egg, vanilla and banana in a bowl until well mixed. Add the yogurt, flour, baking powder and baking soda. Mix until just combined. Pour over the brownie cake.

4. Bake for 30 minutes or just until a tester comes out dry.

5. To make the icing, blend all the icing ingredients in a blender or food processor until smooth. Spread on the cake once cool, and serve.

INGREDIENTS
BROWNIE CAKE:
2/3 cups granulated sugar
1/4 cup vegetable oil
1 egg
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1 tsp baking powder
1/4 cup low-fat plain yogurt (or sour cream)
1/4 cup semisweet chocolate chips

BANANA CAKE:
1/2 cup granulated sugar
3 Tbsp vegetable oil
1 egg
1 tsp vanilla extract
1 large ripe banana, mashed (about 1/2 cup)
3 Tbsp low-fat plain yogurt (or sour cream)
3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda

ICING:
1/4 cup light cream cheese (about 2 oz), softened
2/3 cup icing sugar
1 1/2 tsp cocoa powder
1 1/2 tsp water

NOTES
Nutritional Analysis per Serving

Calories 213
Protein 3.6 g
Fat 8.5 g
Saturated Fat 1.8 g
Carbohydrates 32 g
Cholesterol 29 mg
Sodium 141 mg
Fiber 1.5 g

Prep Time: 20 minutes
Bake Time: 30 minutes

Make Ahead: Bake a day in advance and refrigerate

Serves 16

Nutrition Watch: Use light cream cheese, which has 25% less fat than regular.