Chocolate-Banana Cake with Walnuts
A healthier twist on chocolate banana cake made with whole wheat flour and Splenda, topped with a rich chocolate frosting and toasted walnuts. This moist cake combines the natural sweetness of ripe bananas with deep chocolate flavor.
Ingredients
- •1 cup whole-wheat flour
- •1 cup unbleached all-purpose flour
- •¾ cup Splenda Sugar Blend for Baking
- •½ cup unsweetened cocoa powder
- •2 teaspoon baking soda
- •4 large large overly ripe bananas, mashed
- •½ cup plain lowfat yogurt
- •2 whole egg whites
- •2 teaspoon vanilla extract
- •¾ cup walnuts, chopped
- •1 spray Vegetable-oil cooking spray
- •1 cup lowfat milk
- •¾ cup Splenda Sugar Blend for Baking
- •½ cup unsweetened cocoa powder
- •¼ cup cornstarch
- •1 tablespoon butter
- •2 teaspoon vanilla extract
Cooking Instructions
- 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.
60 min
