Thursday, June 11, 2009

Low fat chocolate banana cake with peanut cream

I had three extremely ripe bananas in my fridge. After considering banana bread and banoffee pie, I moved forward with this easy, low fat chocolate banana cake with peanut butter cream.

Chocolate Banana Cake

Servings: 12-16 cupcakes
WW Points: 3.5 per cupcake

1 box Duncan Hines Dark Chocolate cake mix
3 ripe bananas
1/2 cup unsweetened applesauce
1 cup water

1. Preheat your oven to the temperature listed on your cake mix box.
2. Mix all ingredients together using an electric mixer or hand blender. Make sure all of the banana pieces are pureed. You don't want chunks of banana in your cake! Do not throw away the cake mix box, either.
3. Place 1/3 cup of mix in each compartment on your muffin tray.
4. Bake at temperature and for time listed on the cake mix box.
5. Let stand for 10 minutes before shifting cupcakes to a wire rack for thorough cooling.

Peanut Butter Cream

WW Points: 12 for the entire dish

1 container light whipped topping, refrigerated
2 tbsp reduced fat crunchy peanut butter

1. Mix peanut butter and light whipped topping until smooth using a handmixer.
2. Place in freezer while cupcakes are baking.
3. Divide evenly and spread onto chocolate banana cupcakes.*

*Note: It is best to frost the cupcakes as and when you eat them. Peanut butter cream can be stored in the fridge or freezer for later use.

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