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Preheat oven to 350 F. Lightly grease a 9x13 inch baking pan with dairy free cooking spray.
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In a small cup combine soy milk with vinegar and set aside.
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In the bowl of a stand mixer, combine flour, Splenda sugars, baking powder and baking soda.
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Add mashed bananas, vanilla, applesauce and soy milk mixture.
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Beat on low until ingredients come together then increase speed to high for just a few seconds until it looks like cake batter.
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Stir in chocolate chips with a wooden spoon, if you are using them.
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Pour into the prepared pan and gently spread the batter to the edges.
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Bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
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Let cool for ten minutes then invert onto a wire rack to cool completely.
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Or dig into them while theyre warm and devour them.
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ENJOY!
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You can also bake these in a muffin tray.
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If you do, just check them at 15 minutes.
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Also you can make it fat free and sugar free by omitting the chocolate chips.
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Nutritional Information Per Square: With chocolate chips: Calories 78.5, Fat 1.28g, Carbs 15.86g, Fiber 0.92g, Sugar 2.05, Protein 1.52g
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Without chocolate chips: Calories 61.74, Fat 0.23g, Carbs 13.64g, Fiber 0.72g, Sugar 2.05, Protein 1.37g