Back in the TWD groove of things: Black & White Banana Cake

I've decided to rejoin the baking group, Tuesdays with Dorie. I hadn't done it in several months, but I'm back! This week, Ashlee from A Year in the Kitchen chose Black & White Banana Cake. Lots of the TWD bakers said it was runny, but mine looked great. I did omit the dark rum though, and instead of bittersweet chocolate, I used semi-sweet. I prefer the slighty sweeter taste. Overall, I enjoy this cake. It's great with a hot cup of tea! Head over to Ashlee's blog to check out the recipe!

Banana Bread

I got this recipe from the Desserts cookbook from Weight Watchers, but I modified it heavily. I am posting my version here:

Banana Bread

2 and 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

3 egg whites

1/2 cup unsweetened applesauce

2 tablespoons canola oil

4 very ripe medium bananas, mashed (2 cups)

Combine ingredients and cook at 375 degrees for 55 minutes. I baked this in my pampered chef mini-loaf stone, and had 4 perfectly sized loaves of banana bread. It is so rich and moist and wonderful - I highly recommend.

WW: 1/6 of a mini loaf is 2 points