Double Chocolate Chip Banana Cake

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.

RECIPE INSTRUCTIONS
1. Preheat the oven to 350ºF. Spray a 12-cup Bundt pan with cooking oil.

2. 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.
3. Combine the flour, cocoa, baking powder and baking soda in a large bowl, mixing well.

4. 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.

5. 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.

6. 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.

INGREDIENTS
cup packed brown sugar
1/2 cup granulated sugar
1/3 cup vegetable oil
1 ripe medium banana, mashed (1/3 cup)
1 tsp pure vanilla extract
2 eggs
2 cups peeled grated zucchini or carrots
1/2 cup canned crushed pineapple, drained
2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp baking soda
1/3 cup semi-sweet chocolate chips
1/4 cup low-fat sour cream
1/3 cup unsweetened cocoa powder
1/3 cup light cream cheese, softened
1 cup icing sugar
1 Tbsp unsweetened cocoa powder
1 Tbsp low-fat milk

NOTES
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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