Banana Chocolate Cake

• 1/3 cup butter, softened
• Sugar substitute equivalent to 3/4 cup sugar
• 1/3 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 1/2 cup water
• 1-1/3 cups all-purpose flour
• 1/2 cup nonfat dry milk powder
• 3 tablespoons baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed ripe bananas (about 2 medium bananas)
• Confectioners' sugar

1. Preheat oven to 375u0b0. Coat a 9-in. square baking pan with cooking spray.
2. Cream butter, sugar substitute and brown sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Stir in water. Whisk together flour, milk powder, cocoa, baking powder, baking soda and salt; add to creamed mixture just until combined. Stir in bananas.
3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean and cake begins to pull from sides of pan, 23-28 minutes. Cool completely in pan on a wire rack. Dust with confectioners' sugar.

butter, sugar substitute, brown sugar, vanilla, eggs, water, flour, nonfat dry milk powder, baking cocoa, baking powder, baking soda, salt, mashed ripe bananas, confectioners

Taken from www.tasteofhome.com/recipes/banana-chocolate-cake/ (may not work)