Banana Marble Cake - 27.8g Carbs, 1.2g Fiber, 12.3g Sugar

I have used this recipe more than once. I substituted light olive oil for the margarine and use 1/2 whole wheat flour in place of the flour making it 3/4 cup whole wheat and 3/4 cup all purpose flour. It turned out great! Very yummy for a once
in a while treat! I think this is from the Splenda web site, not sure. Wherever it came from, it is delicious!
SERVES: 12

1 1/2 cups all-purpose flour
3/4 cup Splenda granular sugar substitute
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup softened margarine
2 eggs
1 cup mashed banana (2 large)
1 tsp vanilla
3/4 cup yogurt, 2%

--> MARBLE
2 Tbsp cocoa powder
1 Tbsp Splenda granular sugar substitute

1. Sift together flour, Splenda, baking powder, baking soda and salt.
2. In large mixing bowl beat margarine, eggs, banana and vanilla until smooth.
3. Blend in flour mixture alternating with yogurt, beating just enough to mix it.
4. Add cocoa and Splenda to 3/4 cup of batter for the MARBLE.
5. Pour plain batter to greased 9" square pan. Spoon chocolate on top. Draw knife through batter to create marbled effect.
6. Bake at 350 degrees F for 35-40 minutes, until tester inserted in the center comes out clean.

Servings: 12
Serving Size: 1 (76g)
Nutrition per Serving: 173 Calories, 49g Calories from Fat, 5.5g Total Fat, 1.4g Saturated Fat, 2.3g Monounsaturated Fat, 1.3g Polyunsaturated Fat, 0g Trans Fat,
37mg Cholesterol, 310mg Sodium, 135mg Potassium, 27.8g Total Carbs, 1.2g Dietary Fiber, 12.3g Sugars, 3.9g Protein