Flipped Banana Cake with Fudge Frosting

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The original version of this Banana Cake with Fudge Frosting is made from scratch.  It's very time- consuming, includes a lot of butter, and loaded with points.  Absolutely everything I don't want a recipe to be!

I spent the day in my kitchen "flipping" the recipe---tasting and adjusting ingredients to make it healthier, less time consuming, and point friendly!   Most importantly, I kept the banana & fudge flavors the star ingredients of the recipe.  The result is a semi-homemade, moist fluffy cake!

I must say, the frosting stumped me.  It took me a couple of attempts before I was happy.  I succeeded in making a close version of the original chocolate, sugar, milk, two sticks of butter frosting!  I think you'll be amazed with my flipped frosting.  

We can have our cake and eat it too, while keeping it healthy!! 



Servings: 15  Serving size: 1  Calories: 167  Fat: 1g  Carbs: 36g  Fiber: 0g  Protein: 1g  Sugar:18g  Sodium: 308mg                             Old Points: 3  Points+: 4

Ingredients for Cake:

  • 1 Yellow Cake Mix  (I used Duncan Hines)
  • 1 cup ripe mashed banana's  (2-3 banana's)
  • 2 eggs
  • 1/3 cup low-fat buttermilk
  • 1/8 cup water
  • 1 tsp vanilla
Directions:
  1. Pour yellow cake mix into a large mixing bowl.  Add mashed banana and eggs.  With electric mixer, mix on medium speed until blended. 
  2. Add buttermilk, water, and vanilla.  Beat on high speed until smooth.  (approximately 1 minute) 
  3. Pour into a prepared 9x13 pan. (spray with baking spray and lightly dust with flour)
  4. Bake at 350 degrees for 30 minutes or until a very light golden brown. 
  5. Cool. 
For frosting:  In a medium mixing bowl, combine 1 box of Instant Sugar-free Fat-free Chocolate fudge pudding  mix, 1 1/2 tbsp unsweetened cocoa, 1/2 cup water and 1 tsp vanilla.  Mix until smooth.  By hand, fold in one small jar of Marshmallow Cream.  Put in refrigerator for 30 minutes to set.  
*** Take frosting out of refrigerator, 15-20 minutes prior to frosting cake.





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