Mexican Chocolate Banana Skillet Cake Recipe
Makes: 16 slices
Nutrition Facts Per Serving: Calories 145 | Total Fat 3g | Cholesterol 4mg | Sodium 136mg | Carbohydrates 28g | Fiber 2g | Protein 3g
Total Time: 25 minutes
Bake Time: 25 minutes
Ingredients
- 2 tablespoons butter
- 4 tablespoons brown sugar (for caramelizing bananas)
- 4 medium bananas, cut lengthwise
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/3 cup chocolate chips
- 1/2 cup egg whites
- 1 cup brown sugar (for batter)
- 1 cup non-fat plain yogurt
- 2 teaspoons pure vanilla extract
Instructions
1. Preheat the oven to 350F. Heat a 12-inch oven-safe skillet over medium heat and add the butter and 4 tablespoons brown sugar. When the sugar melts and becomes syrupy, add the banana halves and cook briefly until glazed; remove from heat and arrange the bananas evenly in the skillet.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and chocolate chips.
3. In a separate bowl, whisk the egg whites, 1 cup brown sugar, yogurt, and vanilla extract until combined. Gently fold the dry ingredients into the wet mixture until just incorporateddo not overmix. Pour the batter over the bananas in the skillet.
4. Bake for 2025 minutes, or until the center springs back when lightly touched.
5. Let the cake cool briefly, then invert the skillet onto a large serving plate so the glazed banana side is on top. Slice into 16 pieces and serve.
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