Anytime Cake

This is a Weight Watchers slim-down cake that takes a basic boxed chocolate cake mix and stretches it with mashed banana instead of the eggs and oil the box calls for. The fruit pulls double duty as binder and natural sweetener, while artificial sweetener handles the rest on the sugar side.

A dash of butter flavoring and rum extract bring back the rich edge that gets lost when you cut the fat. Baking powder and a touch of extra flour help the cake rise without the structure eggs would normally provide. Bake in a loaf pan at moderate oven heat. The result is a tender, fudgy slice that satisfies a chocolate craving without the heft of a typical cake-mix bake.

Kitchen Tips

• Use a very ripe banana with brown spots. The mash should be smooth and pourable for even distribution through the batter.
• Coat the loaf pan thoroughly with non-stick spray, including the corners. There’s no oil in the batter to help release.
• Watch carefully near the end. Without fat, this cake can dry out fast if overbaked.
• A toothpick should come out with moist crumbs, not wet batter, when it’s done.

Variations

• Swap rum extract for almond or coconut extract for a different aromatic profile.
• Stir in 2 tablespoons of mini chocolate chips for melty pockets without adding much sugar.
• Use a yellow or spice cake mix instead of chocolate for a banana-bread-style loaf.