Nutrition per serving may change if servings are adjusted.
2 cups all-purpose flour
½ cup whole-wheat pastry flour
½ cup granulated sugar (see Tip)
½ cup packed brown sugar (see Tip)
1¼ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
¾ cup fat-free milk
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
⅔ cup mashed banana
¼ cup canola oil
1 teaspoon vanilla
3 ounces dark chocolate, chopped
¼ cup fat-free half-and-half
Preheat oven to 325°F. Generously grease and flour a 10-inch fluted tube pan; set pan aside.
To prepare Cinnamon-Banana Cake: In large mixing bowl stir together flours, granulated and brown sugar (see Tips), baking powder, cinnamon, salt and baking soda.
In medium bowl combine milk, eggs, banana, oil and vanilla. Add egg mixture all at once to flour mixture. Beat with an electric mixer on medium to high speed for 2 minutes. Spoon batter into prepared pan; spread evenly.
Bake about 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on a wire rack.
To prepare Chocolate Ganache: In a small microwave-safe bowl combine chocolate and half-and-half. Microwave, uncovered, on 50% power (medium) for 1 minute. Let stand for 5 minutes. Stir until completely smooth. Let stand to thicken slightly.
Spoon evenly atop cooled cake.
Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking in place of granulated sugar. Choose Splenda® Brown Sugar Blend for Baking in place of brown sugar. Follow package directions to use product amount that's equivalent to ½ cup granulated and brown sugars. Nutrition analysis per serving: same as below except 177 calories, 27 g carbohydrate, 10 g total sugar, 175 mg sodium, 5% calcium. Exchanges ½ other carbohydrate. Carbohydrate Choice: 2