• Preparation Time 20 minutes
  • Baking Time 30 minutes
  • Makes 16 servings
  • Freezing Excellent (Without The Banana Filling)

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Ingredients

  • Cake
  • ¾ cup brown sugar
  • ½ cup Crisco® Canola or Vegetable Oil
  • 2 eggs
  • ½ cup plain yogurt
  • 3 mashed ripe bananas (about 1 ½ cups/ 375 mL)
  • 2 tsp vanilla extract
  • 2 cups Robin Hood® Nutri Flour Blend® Tastes Like White 
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ¼ cup semi-sweet chocolate chips
  • Filling
  • 1 sliced banana
  • icing sugar for garnish (optional)

Serving Size: 16 servings

Directions

Serving Size: 16 servings

  • Preheat oven to 350ºF (180ºC). Grease two 8” or 9” (22 cm or 23 cm) cake pans.
  • Cake: Beat brown sugar and oil in a large bowl with an electric mixer. Add eggs, 1 at a time, beating well after each addition. Add next 6 ingredients. Beat to combine. Fold in chocolate chips. Pour batter into prepared pans.
  • Bake in preheated oven for 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
  • Place 1 layer of cake on serving platter. Place sliced bananas on top. Place remaining cake on top. Sprinkle with icing sugar if desired.

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