Chocolate-Banana Cake with WalnutsDasha Wright
Healthy bonus: 1/2 serving of fruit per slice, potassium from bananas, iron from walnuts
Recipe information
Yield
Makes 16 servings
Ingredients
1 cup whole-wheat flour
1 cup unbleached all-purpose flour
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
2 teaspoon baking soda
4 large overly ripe bananas, mashed
1/2 cup plain lowfat yogurt
2 egg whites
2 teaspoon vanilla extract
3/4 cup walnuts, chopped
Vegetable-oil cooking spray
Frosting
1 cup lowfat milk
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1 tablespoon butter
2 teaspoon vanilla extract
Preparation
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. 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
Nutritional analysis per serving: 203 calories
5.4 g fat (1.3 g saturated fat)
26.1 g carbohydrates
5.9 g protein
3.8 g fiber
#### Nutritional analysis provided by Self
