Ingredientes para Double Chocolate Chip Banana Cake Light
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- Vegetable Oil
- 2 ripe bananas (about 1 cup mashed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup grated zucchini (or carrots)
- Canned Crushed Pineapple
- All Purpose Flour
- Unsweetened Cocoa Powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Semi Sweet Chocolate Chips
- Low Fat Sour Cream
- Light Cream Cheese
- 2 cups powdered sugar
- Low Fat Milk
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Cómo preparar Double Chocolate Chip Banana Cake Light
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- Make the cake batter: In a food processor, combine 1 cup packed brown sugar, 1/2 cup granulated sugar, 1/2 cup vegetable oil, 2 ripe mashed bananas (about 1 cup), 1 teaspoon vanilla extract, and 2 large eggs.
- Process until completely smooth.
- Add 1 cup grated zucchini (or carrots) and 1/2 cup crushed pineapple, drained.
- Pulse until just combined. Do not overmix.
- In a separate bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 1/2 cups chocolate chips and 1/2 cup sour cream.
- Pour batter into the prepared bundt pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Make the icing: In a mixing bowl, beat together 8 ounces cream cheese (softened), 2 cups powdered sugar, 1/4 cup unsweetened cocoa powder, and 1/4 cup milk until smooth and creamy.
- Once the cake is completely cool, frost generously with the chocolate icing.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
122g
Fat
13g
Carbs
15g
