Light Banana Cake with Lemon Cream Frosting

A moist and luscious banana cake, with or without the frosting. But try this unusual frosting--it is fabulous.

1/4 cup oil (preferably walnut oil)
1/2 cup honey
3 medium bananas
1/2 cup buttermilk

Combine the above in food processor until smooth. Remove and put in bowl.

1 3/4 cups whole wheat flour
2 tsp. baking powder
3/4 tsp. baking soda

Stir this into the first ingredients until just mixed.

4 egg whites

Beat egg whites in clean bowl until stiff, then fold into above mixture. Pour into pan and bake for 20-30 minutes or until tester comes out clean. When cool, frost with icing.

Preheat oven to 350 degrees F. (180 C) 9 X 13 inch baking pan sprayed with nonstick vegetable spray. Makes. 14 small squares. Lemon Cream Frosting:

8 oz. low-fat ricotta cheese
1 tbsp. lemon juice
1 1/2 tbsp. honey
1/2 tbsp. arrowroot or cornstarch
zest from one lemon

Combine in food processor and process until smooth. Place in a saucepan and heat until nearly boiling. Stir constantly to prevent scorching. Chill. Frost top of cake.

4 tbsp. chopped walnuts

Sprinkle with nuts. Calories 85---Protein 2 g.-----fat 2g.-----Cholesterol 2 mg.-----Carbohydrates 14 g.-----Sodium 64 mg.