Ingredients
1/3 cup butter, softenedSugar substitute equivalent to 3/4 cup sugar1/3 cup packed brown sugar2 teaspoons vanilla extract2 large eggs, room temperature1/2 cup water1-1/3 cups all-purpose flour1/2 cup nonfat dry milk powder3 tablespoons baking cocoa1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup mashed ripe bananas (about 2 medium bananas)Confectioners’ sugar
Preparation
Preheat oven to 375°. Coat a 9-in. square baking pan with cooking spray.
Cream butter, sugar substitute and brown sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Stir in water. Whisk together flour, milk powder, cocoa, baking powder, baking soda and salt; add to creamed mixture just until combined. Stir in bananas.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean and cake begins to pull from sides of pan, 23-28 minutes. Cool completely in pan on a wire rack. Dust with confectioners’ sugar.
