Chocolate-Banana Cake With Walnuts |
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Prep Time: 15 Minutes Cook Time: 41 Minutes |
Ready In: 56 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 teaspoons baking soda |
4 large bananas |
1/2 cup plain low-fat yogurt |
2 egg whites |
2 teaspoons vanilla extract |
3/4 cup walnuts, chopped |
cooking spray |
frosting |
1 cup low-fat milk |
3/4 cup splenda sugar blend for baking |
1/2 cup unsweetened cocoa powder |
1/4 cup cornstarch |
1 tablespoon butter |
2 teaspoons 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.
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