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1 hours
Prep: 15 minutes
Cook: 35 minutes
779 calories per serving view nutrition facts
1 cake
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| 1 | cup | whole wheat flour | |
| 1 | cup | flour, all-purpose | |
| 1/2 | cup | cocoa powder | |
| 1 1/2 | cups | sugar | |
| 2 | teaspoons | baking soda | |
| 1/4 | teaspoon | salt | optional |
| 1 1/2 | cups | banana | very large, mash |
| 1/2 | cup | buttermilk | nonfat |
| 2 | each | egg whites | |
| 1 1/2 | teaspoons | vanilla extract | |
| Glaze | |||
| 1 1/2 | cups | powdered sugar | |
| 1 | tablespoon | cocoa powder | plus 1 1/2 tsp |
| 3 | tablespoons | milk, skim | |
| 1 | teaspoon | vanilla extract | |
| 1/4 | cup | walnuts | plus 2 tbsp |
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, and stir to mix well.
Coat a 9 x 13 inch pan with nonstick cooking spray.
Spread the batter evenly in the pan.
Bake at 350F 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, and let harden before cutting into squares and serving.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 465mg | 19% |
| Total Carbohydrate 175.0g | 58% |
| Dietary Fiber 9.0g | 36% |
| Sugars 122.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 9% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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