Banana Yogurt Cake
By: Anonymous
Published: Wednesday, December 9, 2009 - 12:16am

Ingredients




2 cups flour
 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup plain lowfat yogurt
1/2 cup mashed ripe banana
1/4 cup cooking oil
1 teaspoon finely shredded lemon peel
1 teaspoon vanilla
3 egg whites
3/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
1/4 cup unsweetened cocoa

Preparation

1 In a large mixing bowl stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside. In a medium bowl stir together yogurt, banana, oil, lemon peel, and vanilla; set aside. 2 In a small mixer bowl beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar, beating on high speed until stiff peaks form. Stir yogurt-banana mixture into flour mixture until moistened. Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites. 3 Pour into 9 x 9 x 2 inch greased and floured pan. Bake in 350 degree oven for 40 to 45 minutes. Cool cake for 10 minutes in pan. This cake slices better when held overnight. 4 Stir together corn syrup and water; add cocoa, stirring until smooth. Drizzle chocolate over cake in a lacy design. Serve with raspberries.