Chocolate-Banana Cake with Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Healthy bonus: 1/2 serving of fruit per slice, potassium from bananas, iron from walnuts 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 |
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 |
Directions:
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. 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.
2. 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
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