- Chocolate-banana cake
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- 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
- Frosting
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- 1cup lowfat milk
- ¾cup Splenda Sugar Blend for Baking
- ½cup unsweetened cocoa powder
- ¼cup cornstarch
- 1tablespoon butter
- 2teaspoons vanilla extract
- Directions
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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.
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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.
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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