Double Chocolate Chip Banana Cake Light Recipe

Name: Double Chocolate Chip Banana Cake Light
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this unbelievably moist and light Double Chocolate Chip Banana Cake! The secret ingredient? Zucchini! (Shhh...don't tell anyone!). This surprisingly healthy cake is bursting with chocolate flavor and topped with a luscious cream cheese icing. Easily substitute carrots for zucchini if needed. A guaranteed crowd-pleaser from Rose Reisman!

Prep Time 20 mins

Cook Time 60 mins

Calories 263.2 kcal

Protein 7g

Rating 2.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.