Banana Marble Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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She's so smart. Another wonderful Rose Reisman dessert. Ingredients:
1 1/3 cups all-purpose flour |
1/3 cup whole wheat flour |
1 1/4 cups splenda sugar substitute |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
2 ripe small bananas (about 2/3 cup, mashed) |
3/4 cup low-fat yogurt |
2 large eggs |
1/4 cup vegetable oil |
1 teaspoon pure vanilla extract |
3 tablespoons splenda sugar substitute |
2 tablespoons unsweetened cocoa powder |
2 tablespoons water |
2 tablespoons white chocolate chips |
Directions:
1. Preheat oven to 350°F
2. Spray a 9-inch square baking dish with vegetable spray.
3. In a bowl, stir together the flours, 1 1/4 cups Splenda, baking powder, baking soda and salt.
4. In a food processor, combine the bananas, yogurt, eggs, oil and vanilla.
5. Purée the mixture until smooth.
6. Pour it over the dry ingredients and stir with a wooden.
7. spoon until everything is combined.
8. Set aside 1/2 cup of the batter. Pour the.
9. remaining batter into the prepared baking dish.
10. Stir the 3 Tbsp Splenda, the cocoa and water into the reserved batter just untilcombined.
11. Drop the mixture by spoonfuls over top the cake batter. Using a butter knife, swirl the dark batter into the light batter. Sprinkle with chocolate chips.
12. Bake in the centre of the oven for 20 to 25 minutes or until a tester inserted in themiddle comes out clean.
13. Let the pan cool on a wire rack.
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