| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/3 | c | Unsweetened cocoa |
| 1/4 | c | Nonfat dry milk powder |
| 1/4 | t | Baking soda |
| 1/4 | t | Salt |
| 1 | Large, very ripe banana | |
| 1 | c | Sugar |
| 2 | Egg whites | |
| 1/4 | c | Buttermilk |
| 1 | t | Vanilla extract |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: thull@skidmore.edu (Terri Hull) Preheat oven to 350 F. Coat 9 inch square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out just clean. Cool on wire rack. Cut into 2 inch squares. Makes 16. 65 cal, 1 gm protein, 0 gm fat, 15 gm carbs, 42 mg sodium Notes: As a substitute for the buttermilk, take some non-fat yogurt and dilute it with skim milk to buttermilk consistency. Use same amount total, ~ 1/4 cup. It's probably about 1/8 cup yogurt + 1/8 cup milk?? REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 67.6mg
Potassium: 75.2mg
Carbohydrates: 21.4g
Fiber: <1g
Sugar: 13.7g
Protein: 1.8g