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Chocolate-banana cake
  • 1cup whole-wheat flour
  • 1cup unbleached all-purpose flour
  • ¾cup Splenda Sugar Blend for Baking
  • ½cup unsweetened cocoa powder
  • 2teaspoons baking soda
  • 4 large overly ripe bananas, mashed
  • ½tablespoons plain lowfat yogurt
  • 2 egg whites
  • 2teaspoons vanilla extract
  • ¾cup walnuts, chopped
  • 1 Vegetable-oil cooking spray
  • 1cup lowfat milk
  • ¾cup Splenda Sugar Blend for Baking
  • ½cup unsweetened cocoa powder
  • ¼cup cornstarch
  • 1tablespoon butter
  • 2teaspoons vanilla extract
  1. Preheat oven to 350°F. Combine flours, Splenda, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, and 1/2 cup walnuts. Stir. Coat a 9″ x 13″ cake pan with cooking spray. Pour batter into pan, spreading evenly. Bake about 35 minutes. Cool.

  2. Raise oven to 375°F. Toast remaining 1/4 cup walnuts 6 minutes. To make frosting, pour 1/4 cup milk into a medium saucepan over medium heat. Stir in Splenda, cocoa, and cornstarch. Slowly add remaining 3/4 cup milk and bring to a low boil, stirring continuously until thick. Remove from heat and stir in butter and vanilla. Cool and spread over cake. Sprinkle walnuts over cake.

Nutrition Per Serving

203 calories per serving, 5.4 g fat (1.3 g saturated), 26.1 g carbs, 3.8 g fiber, 5.9 g protein

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