Banana Fudge Cake
8 servings
1 cup whole wheat flour
1 cup flour, unbleached
1/2 cup cocoa powder
1 1/2 cups sugar
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups bananas, very ripe, mashed
1/2 cup nonfat buttermilk
2 egg whites
1 1/2 teaspoons vanilla extract
Glaze:
1 1/2 cups confectioners sugar
2 tablespoons cocoa powder
3 tablespoons skim milk
1 teaspoon vanilla extract
1/4 cup chopped walnuts
Combine the flours, cocoa, sugar, baking soda, and salt, if desired, and stir to
mix well. Add the banana, buttermilk, egg whites and vanilla extract. Stir to mix
well. Coat a 9 x 13" pan with nonstick cooking spray. Spread the batter evenly
in the pan. Bake at 350 deg F for about 35 min., or just until a wooden toothpick
inserted in the center of the cake comes out clean. Cool the cake to room temp.
To make the glaze, combine the glaze ingredients in a small bowl. If using a microwave
oven, microwave the glaze, uncovered, at high power for 35 seconds, or until runny.
If using a conventional stove top, transfer the glaze to a small saucepan and place
over medium heat for 30 seconds, stirring constantly. Drizzle the glaze over the
cake, then sprinkle with chopped walnuts and let harden before cutting into squares
and serving.
Nutrition Facts Per Serving: Calories 457 - Calories from Fat 36
Percent Total Calories From: Fat 8%, Protein 7%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol
1mg, Sodium 288mg, Total Carbohydrate 98g, Dietary Fiber 1g, Sugars 0g, Protein
7g, Vitamin A 57 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
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