Banana Chocolate Chip Pound Cake with Streusel Topping

This banana cake beats all the others. It’s moist from the banana and yogurt, it has a delicious crunchy topping and a few chocolate chips are thrown into the mix. Grape Nuts, a low-fat breakfast cereal made from toasted wheat and barley, gives a delicious nutty texture and taste to baked goods without adding a lot of fat or calories. Use the ripest banana you can find. In fact, keep overripe bananas in the freezer so they’re handy for baking-just defrost and mash them.

1. Preheat the oven to 350°F. Spray a 9-by 5-inch loaf pan with cooking oil.

2. For the cake, combine the granulated sugar, banana, oil, eggs, vanilla and yogurt in a large bowl. Beat with a whisk or an electric mixer. Combine the flour, baking powder, baking soda and chocolate chips in another bowl. Use a wooden spoon to stir the dry ingredients into the banana mixture, mixing just until everything is combined. Pour the mixture into the prepared pan.

3. For the topping, mix cereal, brown sugar, 1 Tbsp of flour, vegetable oil and water until well combined. Sprinkle evenly over the top of the cake batter.

4. Place the pan in the center of the oven and bake for 40 to 45 minutes or until a tester inserted in the center comes out dry. Cool to room temperature on a rack before turning out and slicing.

3/4 cup granulated sugar
1 large ripe banana, mashed (1/2 cup)
1/4 cup vegetable oil
1/3 cup Grape Nuts cereal
1/4 cup packed brown sugar
1 tbsp all-purpose flour
1 1/2 tsp vegetable oil
1 tsp water
1/2 tsp baking soda
1/3 cup semi-sweet chocolate chips
2 eggs
2 tsp pure vanilla extract
1 cup low-fat yogurt
1 2/3 cups all-purpose flour
1 1/2 tsp baking powder

Nutritional Analysis per Serving (1/2 Slice)

Calories 194
Protein 3g
Fat 6.4 g
Saturated Fat 1.8 g
Carbohydrates 31 g
Cholesterol 18 mg
Fiber 1g

Prep Time: 15 minutes
Cook Time: 40minutes

Make Ahead: Refrigerate, well wrapped, for up to 2 days, or freeze for up to 2 weeks.

Serves 16