Brown Sugar Blend Banana Cake

Ingredients:

Cake
¾ cup (175 mL) SPLENDA® Brand Brown Sugar Blend
½ cup (125 mL) Crisco® Canola or Vegetable Oil
2 (2) eggs
½ cup (125 mL) plain yogurt
3 (3) ripe bananas, mashed (about 1 ½ cups/ 375 mL)
2 tsp (10 mL) vanilla
2 cups (500 mL) Robin Hood® Nutri™ Flour Blend
1 tsp (5 mL) baking powder
¾ tsp (4 mL) baking soda
¼ cup (5 mL) Chipits®* Semi-Sweet Chocolate Chips
Filling
1 (1) banana, sliced
icing sugar for garnish (optional)

Directions:

1. Preheat oven to 350ºF (180ºC). Grease two 8” or 9” (22 cm or 23 cm) cake pans.
2. Cake: Beat brown sugar blend and oil with an electric mixer. Add eggs, 1 at a time, beating well after each addition. Add next 6 ingredients. Beat to combine. Fold in chocolate chips. Pour batter into prepared pans.
3. Bake in preheated oven for 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
4. Assembly: Place 1 layer of cake on serving platter. Place sliced bananas on top. Place remaining cake on top. Sprinkle with icing sugar if desired.

Note:

1. For a more decadent version, place ¾ cup (175 mL) Chipits®* Semi-Sweet Chocolate Chips in a heat proof bowl. Heat ¼ cup (50 mL) Carnation® Fat Free Evaporated Milk in the microwave for 1 minute and pour over chocolate chips. Let sit 5 minutes, stir until mixture is combined. Drizzle half the mixture over the sliced bananas and bottom half of cake. Place remaining layer on top. Drizzle with remaining chocolate.
2. Try pairing with Folgers® Classic Roast for the perfect finishing touch!

Featured Products:

Canola Oil

Robin Hood Nutri Flour Blend