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Banana Snack Cake

1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1 egg separated + 2 egg whites
1/2 cup granulated sugar, divided
1/4 cup canola oil
1/2 cup mashed ripe banana
1/4 cup low-fat buttermilk*
2 teaspoons confectioners' sugar
2 teaspoons unsweetened cocoa powder

Preheat oven to 350 degrees. Coat an 8 x 8 baking pan with non-stick 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 mixer bowl. Beat on high for about 2 minutes or until the whites are foamy. Continue beating while adding 2 tablespoons 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 tablespoons 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 wire strainer and sift over the top of the cake.

Makes 9 servings
Per Serving: 176 calories, 25 g.carbs, 3 g protein, 7 gr fat, 1 g saturated fat, 24 mg cholesterol, 136 mg sodium, 2 gr fiber

Carbs: 2 Exchanges: 1 starch, 1 fat

You can also garnish each piece with FF Cool Whip and dust with a bit of unsweetened cocoa powder for a fancy dessert.
Scarlett in FL

* Powdered buttermilk does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers