Here is a recipe that I really love for Copabanana Cake from the Eat, Shrink and Be Merry cookbook. It is just a fancy name for banana bread, but it is made in a square cake pan.
Nonstick cooking spray
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup fat-free egg substitute, or 2 whole eggs
1/4 cup butter or margarine, softened
1 cup mashed, ripe bananas
1/2 cup low-fat sour cream (I actually use miracle whip instead!)
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 350 F. Spray a 9-by-13-inch baking pan with nonstick spray and set aside.
In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together sugar, egg substitute and butter on medium speed of electric mixer. Add bananas, sour cream (or miracle whip) and vanilla. Beat again until smooth.
Gradually add flour mixture to banana mixture, beating after each addition. Batter will be thick. Fold in chocolate chips.
Spoon batter into prepared pan and spread evenly using a spatula. Bake for 25 to 28 minutes, or until a toothpick inserted in center of cake comes out clean. Cool completely on a wire rack. Cut into 16 pieces and store in an airtight container. Makes 16 servings.
PS - Janet and Greta Podleski are the authors of Eat, Shrink, and Be Merry, Looneyspoons, and Crazy Plates. They contain healthy and simple to prepare recipes that have easy to find ingredients that I often already have on hand. I have never made one that I didn't like. Plus, they have really funny illustrations, hilarious recipe names, and great cooking and health tips. I recommend!