Peanut Butter Frosted Chocolate Chip Banana Cake

• FOR THE CAKE:
• 1 cup Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/8 teaspoons Salt
• 1/4 cups Granulated Sugar Substitute
• 1/4 cups Maple Syrup
• 1 teaspoon Vanilla Extract
• 1/2 cups Banana Puree
• 1/2 cups Non-fat Plain Yogurt
• 1/4 cups Water
• 1 Egg, Slightly Beaten
• 1/4 cups Mini Chocolate Chips
• FOR THE FROSTING:
• 1/2 cups No-stir Natural Peanut Butter
• 1/3 cups Plain Non-fat Yogurt
• 3-1/2 teaspoons Granulated Sugar Substitute (more If You Prefer A Sweeter Frosting)
• 2 Tablespoons Water
• 2 teaspoons Vanilla Extract

1. 1. Preheat oven to 350 F. Spray a 9x9-inch pan with non-stick cooking spray.
2. 2. In a large bowl, sift together flours, baking powder, baking soda and salt. Set aside.
3. 3. In a small bowl, stir together sugar substitute, maple syrup, vanilla extract, banana puree, yogurt, water and egg until well-combined. Stir wet ingredients into dry ingredients until combined. Stir in chocolate chips.
4. 4. Spread batter into pan. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
5. 5. Remove pan from oven and set on a wire rack to cool.
6. 6. To prepare frosting, stir together all frosting ingredients until smooth. When cake has cooled, spread frosting over the top.
7. 7. Best served the same day. So eat up! If any leftovers remain, store in refrigerator.

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Taken from tastykitchen.com/recipes/desserts/peanut-butter-frosted-chocolate-chip-banana-cake/ (may not work)