I made this recipe yesterday, to use up ripe bananas. It also worked out well, as I was expecting company. This is a low-calorie cake, yet it is very tasty, and easy to make.

Banana Fudge Cake

1 cup whole wheat flour
1 cup 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 mashed very ripe banana (about 3 large bananas)
1/2 cup nonfat buttermilk
2 egg whites
1 1/2 tsp vanilla extract

Glaze:
1 1/2 cups confectioner's sugar
1 Tbsp plus 1 1/2 tsp cocoa powder
3 Tbsp skim milk
1 tsp vanilla extract
1/4 cup plus 2 Tbsp chopped walnuts (optional)

Combine the flours, cocoa, sugar, baking soda, and salt, if desired, and stir to mix well. Add the banana, buttermilk, egg whites, and vanilla, and stir to mix well.

Coat a 9x13" pan with nonstick spray. Spread the batter evenly in the pan. Bake at 350 for about 35 minutes, or just 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.

Yield: 16 servings
Per serving: 197 cals, 0.9g fat, 2.5g fiber, 0mg cholesterol, 3.5g protein, 146mg sodium, 25mg calcium, 1.1mg iron, 165mg potassium