Ingredients
- 2 Tbs. butter
- 4 Tbs. brown sugar
- 4 medium bananas, sliced in half lengthwise
- 1 cup all-purpose flour
- 1/3-cup cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/3-cup chocolate chips
- 1/2-cup egg whites
- 1 cup brown sugar
- 1 cup nonfat plain yogurt
- 2 tsp. pure vanilla extract
Directions
Preheat oven to 350 degrees F. Heat a 12-inch oven proof skillet over medium and melt butter with brown sugar. Add bananas and saute until sugar becomes a syrup and remove from heat. Arrange bananas neatly in pan and set aside.
In a large bowl, mix flour, cocoa powder, baking powder, baking soda, cinnamon and chocolate chips. In another bowl, combine egg whites, brown sugar, yogurt and vanilla. Add dry ingredients to wet ingredients and mix until just combined. Pour into skillet over sauteed bananas. Bake for 20-25 minutes, or until middle of cake springs back when touched.
Remove from oven and cool slightly. Invert onto a large plate and cut into 16 slices.
Notes
Makes 16 servings, each containing approximately: 145 calories, 28 gm. carbohydrate, 3 gm. fat, 4 mg. cholesterol, 3 gm. protein, 136 mg. sodium, 2 gm. Fiber
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By sylviastar_570098
Downey, CA
on March 09, 2011
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Wow, what a fantastic cake. It was delicious! I ate a piece of it every day and still lost weight! I can't be on a diet if I can't have dessert and this cake really satisfied my sweet tooth! This is definitely a winner! Thank you so much. Although I am a little confused as to why it's called "Mexican Skillet Cake"??
By marissa_loves_food
Long Beach
on October 05, 2010
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This cake is soooo yummy! It's pretty easy to make and came out so great! The cake is the perfect consistency, almost like chocolate pudding, and the bananas sauteed in the brown sugar and butter recipe just puts the cake over the top. I wouldn't change a thing, and I'll definitely be making this cake again. Everyone who tried it loved it too.
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