Banana Fudge Cake

by Kathleen Morrison

Prep time: 0:25 Overall time: 1:00

Servings: 16 servings

INGREDIENTS

1 cup Whole-Wheat Flour
1 cup Unbleached All-Purpose Flour
1/2 cup Cocoa Powder
1-1/2 cups Sugar
2 tsp. Baking Soda
1/4 tsp. Salt (optional)
1-1/2 cups (3 large bananas) ripe Banana, mashed
1/2 cup Nonfat Buttermilk
2 Egg Whites
1-1/2 tsp. Vanilla Extract

Glaze:
1-1/2 cups Confectioner's Sugar
1 tbsp. Cocoa Powder plus 1-1/2 tsp. Cocoa Powder
3 tbsp. Skim Milk
1 tsp. Vanilla Extract
1/4 cup Chopped Walnuts plus 2 tbsp. Chopped Walnuts (optional)

INSTRUCTIONS

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 9x13-inch pan with non-stick cooking spray. Spread the batter evenly in the pan. Bake at 350°F for about 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake to room temperature.

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. This is quick and really excellent tasting.

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