A ripe banana makes this cake nice and moist without using a lot of fat. Overripe bananas can be frozen whole and un-peeled in a freezer bag. When you need one for a recipe let it defrost on the counter for about an hour. It comes from Weight Watchers and they claim it makes sixteen servings. I usually cut mine into eight.
Sun Oven Double-Chocolate Banana Cake
(Adapted for the Sun Oven from Weight Watchers Best Eats)
2 cups all-purpose flour
1 cup sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk (whole, 2%, 1%, or nonfat)
1/4 cup vegetable oil
1 large ripe banana, mashed (about 1/2 cup)
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Set Sun Oven out to preheat. Coat an 8-x-8-inch baking pan with cooking spray, set aside.
Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl. Whisk together the milk, oil, banana, lemon juice, and vanilla in a medium bowl. Stir the milk mixture into the flour mixture until just blended. Gently stir in the chocolate chips. Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 t0 50 minutes. Let cool in the pan on a rack for 10 minutes. Remove the cake from the pan and cool completely on the rack.
Makes 8 to 16 servings.