1 C. whole wheat pastry flour

1/2 tsp. baking soda

1/2 tsp. baking powder

salt

1 egg, separated

2 egg whites

1/2 C. granulated sugar, divided

1/4 C. canola oil

1/2 C. mashed ripe banana

1/4 C. low-fat buttermilk

2 tsp. confectioners’ sugar

2 tsp. unsweetened cocoa powder

 

Preheat the oven to 350°F. Coat an 8″ x 8″ baking pan with vegetable oil spray. Dust with flour; set aside. On a sheet of waxed paper or in a bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside. Place the 3 egg whites in the bowl of an electric mixer. Beat on high speed for about 2 minutes, or until the whites are foamy. Continue beating, while adding 2 T. granulated sugar, for about 1 minute, or until the whites hold their peaks. Set aside. Do not wash the beaters. In a clean mixing bowl, combine the oil and remaining 6 T. sugar. Beat until smooth. One at a time, beat in the egg yolk, banana, and buttermilk, mixing well. Gradually add the reserved dry ingredients, mixing on low speed until smooth. Stir a large spoonful of the reserved egg whites into the batter. Fold in the remaining whites. Pour the batter into the reserved pan; spread the top evenly. Bake for 30 to 35 minutes, or until golden and the cake starts to come away from the sides of the pan. Allow to cool in the pan on a rack for 5 minutes. Turn onto the rack to cool completely. To serve, in a small bowl, combine the confectioners’ sugar and cocoa powder. Place in a small sieve and sift over the top of the cake.

 

Yield: 9 servings

Calories: 176

Fat: 7g

Fiber: 2g