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Ingredientes
- 1 c. sugar
- 1/2 c. margarine or possibly butter, softened
- 3/4 c. mashed, ripe bananas
- 1 tsp vanilla
- 2 x Large eggs
- 2 c. all-purpose flour
- 1 tsp baking pwdr
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c. dairy lowfat sour cream
- 1/2 c. minced nuts
- 1 c. semi-sweet chocolate chips
- 1/2 c. powdered sugar
- 2 Tbsp. margarine or possibly butter
- 2 Tbsp. lowfat milk
- 1/4 tsp vanilla Sweetened whipped cream
Direcciones
- Heat oven to 350 degrees F. Grease and flour a 9 inch square pan. In large bowl, beat 1 c. sugar and 1/2 c. margarine till light and fluffy. Add in bananas, 1 tsp vanilla, and 2 Large eggs; mix well. Lightly spoon flour into measuring c.; level off. Gradually add in 2 c. flour, baking pwdr, baking soda, and salt; mix well. Blend in lowfat sour cream; stir in nuts. Pour batter into prepared pan. Bake at 350 degrees F. for 40 to 50 min or possibly till toothpick inserted in center comes out clean. Cold 5 min; remove from pan. Cold completely. In small saucepan over low heat, heat chocolate chips, powdered sugar, 2 tbs margarine, and lowfat milk, stirring occasionally. Remove from heat and stir in 1/4 tsp vanilla. Cold. To assemble cake, slice cooled cake horizontally into 2 layers; spread filling between 2 layers. Serve with sweetened whipped cream. Store in refrigerator.
- Yield: 9 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 9 servings | |
| Calories 499 | |
| Calories from Fat 244 | 49% |
| Total Fat 28.24g | 35% |
| Saturated Fat 9.55g | 38% |
| Trans Fat 2.34g | |
| Cholesterol 53mg | 18% |
| Sodium 639mg | 27% |
| Potassium 282mg | 8% |
| Total Carbs 59.91g | 16% |
| Dietary Fiber 4.2g | 14% |
| Sugars 31.54g | 21% |
| Protein 7.99g | 13% |
