Banana Fudge Cake
Type: Desserts and Baked Goods
Half a cup of coffee gives this banana fudge cake an unmatched mocha flavor.
Serves: 18 servings
- 1 1/2 cups sugar
- 1 1/4 cups unbleached flour
- 3/4 cup oat flour
- 1/2 cup Dutch processed cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mashed very ripe banana (about 3 large)
- 1/2 cup coffee, cooled to room temperature
- 1/4 cup walnut or vegetable oil
- 2 egg whites, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 4 1/2 teaspoons Dutch processed cocoa powder
- 2 tablespoons skim milk
- 1 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons chopped walnuts (optional)
- Place the sugar, flours, cocoa, baking soda, and salt in a large bowl, and stir to mix well. Add the banana, coffee, oil, egg whites, and vanilla extract, and stir to mix well.
- Coat a 9-x-13-inch pan with nonstick cooking spray, and spread the batter evenly in the pan. Bake at 325°F for 35 to 40 minutes, or just until the top springs back when lightly touched, and a wooden toothpick inserted in the center of the cake comes out clean or coated with a few fudgy crumbs. Allow the cake to cool to room temperature.
- To make the glaze, place all of the glaze ingredients in a small bowl, and stir to mix well, adding a little more milk if needed to bring the mixture to a thick, frostinglike consistency. If using a microwave oven, place the glaze in a microwave-safe bowl, and heat uncovered at high power for 60 seconds, or until runny. If using a conventional stovetop, place the glaze in a small saucepan, and, stirring constantly, cook over medium heat for 60 seconds, or until runny. Drizzle the glaze over the cake, and allow to harden before cutting into squares and serving.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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