I modified this recipe from an old Better Homes and Gardens cookbook when I ran out of some of the ingredients the recipe called for. I gave it to a co-worker who thought it was chocolate cake (!!) and has since told me that several of her diabetic relatives make it at least once a month. Enjoy! I cut it into approx. 12 slices and usually bolus for 1.5/2 carb servings–this will depend on your insulin sensitivity, of course!
Chocolate Banana Coffee Cake
1/2 cup shortening
1 cup Splenda ('cause I like the way it tastes!)
2 eggs (or egg substitute equivalent)
3/4 c mashed ripe banana
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/2 cup whole wheat pastry flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Cream shortening and Splenda together until fluffy. Add eggs, one at a time, beating well after each. Stir in banana. Sift together dry ingredients; add to banana mixture; mix well. Pour into greased 9x9x2-inch pan. Bake at 350 for 30-35 mins, (begin checking doneness around 20 minutes).
Slice a piece off and drizzle it with a little sugar free chocolate syrup–yummo!!!