| |
| |
| Cake: |
|
| 2 Cups |
|
Whole-wheat flour |
|
| ½ Cup |
|
Sugar |
|
| ½ Cup |
|
Brown sugar |
|
| ½ Cup |
|
Unsweetened cocoa powder |
|
| 2 tsp |
|
Baking soda |
|
| 4 Large |
|
Ripe bananas, mashed |
|
| ½ Cup |
|
Plain, lowfat yogurt |
|
| 2 Tbs |
|
Lowfat milk |
|
| 2 |
|
Egg whites |
|
| |
| 2 tsp |
|
Vanilla |
|
|
|
Vegetable cooking spray |
|
| Frosting: |
|
| 1 Cup |
|
Lowfat milk |
|
| ¼ Cup |
|
Splenda |
|
| ½ Cup |
|
Sugar |
|
| ½ Cup |
|
Unsweetened cocoa powder |
|
| ¼ Cup |
|
Cornstarch |
|
| 1 Tbs |
|
Butter |
|
| 2 tsp |
|
Vanilla |
|
|
|
|
| |
| Preheat oven to 350 degrees. |
| Combine the flour, sugar, cocoa and baking soda. Then, add the bananas, yogurt, milk, egg whites and vanilla. Stir. Spray an even coat onto a 9 x 13 inch baking pan. Pour cake batter into pan and spread evenly. Bake 25 - 30 minutes. Cool. |
| Frosting: |
| While cake is baking, heat ¼ cup of milk in a medium saucepan over medium heat. Stir in Splenda, sugar, cocoa and cornstarch. Slowly fold in remaining milk and bring to a low boil until thick, stirring continuously. Remove from heat and stir in butter and vanilla. Allow to cool and spread on top of cooled cake. |
|
| |
| Servings: 16 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
208.56 |
|
| Calories From Fat (9%) |
|
18.90 |
|
| Calories From Protein (8%) |
|
16.80 |
|
| Calories From Carbs (82%) |
|
170.33 |
|
| Calories From Alcohol (1%) |
|
2.53 |
|
| |
|
% Daily Value |
| Total Fat 2.18g |
|
3% |
|
| Saturated Fat 1.16g |
|
6% |
|
| Monounsaturated Fat 0.52g |
|
|
|
| Polyunsaturated Fat 0.20g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 3.06mg |
|
1% |
|
| Sodium 192.94mg |
|
8% |
|
| Potassium 355.20mg |
|
10% |
|
| Carbohydrates 47.03g |
|
16% |
|
| Dietary Fiber 4.62g |
|
18% |
|
| Sugar 26.89g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 42.40g |
|
|
|
| Protein 4.96g |
|
10% |
|
| Vitamin A 57.38IU |
|
1% |
|
| Vitamin C 3.54mg |
|
6% |
|
| Calcium 54.47mg |
|
5% |
|
| Iron 1.59mg |
|
9% |
|
| Vitamin E 0.20IU |
|
2% |
|
| Thiamin 0.09mg |
|
6% |
|
| Riboflavin 0.14mg |
|
8% |
|
| Niacin 1.36mg |
|
7% |
|
| Vitamin B6 0.21mg |
|
10% |
|
| Folate 17.90µg |
|
4% |
|
| Vitamin B12 0.09µg |
|
1% |
|
| Pantothenic Acid 0.36mg |
|
4% |
|
| Phosphorus 117.71mg |
|
12% |
|
| Magnesium 62.33mg |
|
16% |
|
| Zinc 1.02mg |
|
7% |
|
| Copper 0.32mg |
|
16% |
|
| Manganese 0.90mg |
|
45% |
|
| Selenium 13.15µg |
|
19% |
|
| Alcohol 0.36g |
|
|
|
| Caffeine 12.36mg |
|
|
|
| Water 50.31g |
|
|
|
|
|
| |
| Cooking Tips |
| *For an extra touch, sprinkle the top of the cake with semi-sweet chocolate chips, fresh banana slices or toasted nuts! |
| | |
|
|
