Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Ingredients Nutrition

Directions

  1. In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside.
  2. In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.
  3. In a small mixer bowl, beat egg whites until soft peaks form.
  4. Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
  5. Stir yogurt-banana mixture into flour mixture until moistened.
  6. Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
  7. Preheat oven to 350°F.
  8. Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
  9. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
  10. Cool cake in the pan on a wire rack for 10 minutes.
  11. 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.
  12. For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
  13. Drizzle chocolate over cake in a Lacy design.
  14. Let stand about 30 minutes, until set.
  15. Serve with raspberries.
Most Helpful

4 5

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