Three-Layered Light Banana Cake with Chocolate Cream Cheese Icing

This is the moistest, lightest layered cake you’ll ever eat!  Be sure to use the ripest bananas you have.  I freeze my ripe bananas in their skin.

INGREDIENTS
Banana Cake
1 ½ cups granulated sugar
½ cup + 1 Tbsp vegetable oil
3 eggs
3 tsp vanilla extract
3 large ripe bananas, mashed (about 1 1/2 cups)
½ cup + 1 Tbsp low fat yogurt or sour cream
2 1/4 cups all-purpose flour
3 tsp baking powder
1 ½ tsp baking soda
1 cup semi-sweet chocolate chips
Icing
1 package of light cream cheese
1 cup ricotta cheese
1/2 cup cocoa
2 cups icing sugar
2 ripe bananas, thinly sliced
INSTRUCTIONS
1. Preheat the oven to 350°F. Lightly coat three 9-inch square baking pans with cooking spray.
2. Combine the sugar, oil, eggs, vanilla and bananas in a bowl until well mixed. Add the yogurt, flour, baking powder and baking soda and chocolate chips. Mix until just combined. Pour into baking pans.
3. Bake for 15-18 minutes or just until a tester comes out dry.
4. To make the icing: Blend all the icing ingredients in a blender or food processor until smooth. If too thick, add a few drops of water.
5. Place one cake on serving plate. Add a thin layer of icing. Add half of the sliced bananas, repeat with other two layers. Ice top and side of cake with remaining icing.
NOTES
Makes 16 servings

Nutritional Information per Serving
Calories 240
Fat 17g
Saturated 6g
Cholesterol 55mg
Sodium 330mg
Carbohydrate 63g
Fibre 2g
Sugar 44g
Protein 8g