Prep 25 mins
Cook 45 mins
- 2 cups all-purpose flour
- 1 1⁄2 cups granulated sugar, divided
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2⁄3 cup plain low-fat yogurt
- 1⁄2 cup mashed, ripe banana
- 1⁄4 cup vegetable oil
- 1 teaspoon finely grated lemon, rind of
- 1 teaspoon vanilla
- 3 egg whites
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1⁄4 cup unsweetened cocoa powder
- fresh raspberry (optional)
- In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside.
- In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.
- In a small mixer bowl, beat egg whites until soft peaks form.
- Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
- Stir yogurt-banana mixture into flour mixture until moistened.
- Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
- Preheat oven to 350°F.
- Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
- Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool cake in the pan on a wire rack for 10 minutes.
- Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight.
- For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
- Drizzle chocolate over cake in a Lacy design.
- Let stand about 30 minutes, until set.
- Serve with raspberries.
This was good. I made it for my MIL's 61st Birthday. I added melted chocolate morsels to the topping because I thought it was too bitter. My only beef is that it seems to dry out quickly. But, other than that everyone liked it very much. I made this for My 3 Chefs Nov 2008