Cinnamon-Banana Cake with Chocolate Ganache

Carb. per serving 34 g or 27 g

Servings 16 (1 slice each)

Prep 15 minutes

Bake 45 minutes

Cool 10 minutes

• 2 cups all-purpose flour
• ½ cup whole wheat pastry flour
• ½ cup granulated sugar*
• ½ cup packed brown sugar*
• 1¼ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¾ cup fat-free milk
• ⅔ cup mashed banana
• ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
• ¼ cup canola oil
• 1 teaspoon vanilla
• 3 ounces dark chocolate, chopped
• ¼ cup fat-free half-and-half

1. Preheat oven to 325°F. Generously grease and flour a 10-inch fluted tube pan; set aside. In large mixing bowl stir together flours, granulated and brown sugars, baking powder, cinnamon, salt, and baking soda.

2. In a medium bowl combine milk, banana, eggs, oil, and vanilla. Add egg mixture all at once to flour mixture. Beat with an electric mixer on medium to high speed for 2 minutes. Spoon batter into the prepared pan; spread evenly.

3. Bake for 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on wire rack.

4. For ganache, in a small microwave-safe bowl combine chocolate and half-and-half. Microwave, uncovered, on 50 percent power (medium) for 1 minute. Let stand for 5 minutes. Stir until completely smooth. Let stand to thicken slightly. Spoon evenly over top of cooled cake.

*Sugar Substitutes: Choose Splenda Sugar Blend for Baking to substitute for the granulated sugar. Choose Splenda Brown Sugar Blend for Baking to substitute for the brown sugar. Follow package directions to use product amounts equivalent to ½ cup granulated sugar and ½ cup brown sugar.

Per serving: 197 cal., 5 g total fat (1 g sat. fat), 1 mg chol., 177 mg sodium, 34 g carb. (2 g fiber, 17 g sugars), 4 g pro. Exchanges: 1.5 starch, 1 carb., 1 fat.

per Serving with Substitutes: Same as above, except 177 cal., 27 g carb. (10 g sugars), 175 mg sodium. Exchanges: 0.5 carb.