Cocoa-Banana Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 teaspoon banana extract 
• 1 cup banana sliced
• 6 large egg whites 
• 2 large egg yolks 
• 2 tablespoons milk fat-free
• 1 cup flour all-purpose
• 1.5 cups granulated sugar divided
• 2 teaspoons coffee granules instant
• 0.5 cup buttermilk low-fat
• 0.7 cup fruit purée fat-free such as Sunsweet Lighter Bake
• 1 cup powdered sugar 
• 0.3 teaspoon salt 
• 0.8 cup cocoa unsweetened
• 2 tablespoons vegetable oil 
• 0.5 cup water 
• 8 ounce non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, combine the first 7 ingredients; stir well with a whisk. Lightly spoon flour into a dry measuring cup, and level with a knife.
3. Combine flour, 1 cup granulated sugar, and next 4 ingredients (1 cup granulated sugar through salt) in a large bowl.
4. Add buttermilk mixture to flour mixture, stirring just until blended.
5. Beat egg whites with a mixer at high speed until soft peaks form.
6. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold the beaten egg whites into batter; pour batter into a 13 x 9-inch baking pan coated with cooking spray.
7. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.
8. To prepare the icing, combine powdered sugar, fat-free milk, and 1/8 teaspoon banana extract (if desired). Fold in the whipped topping.
9. Spread icing over cake; cover and chill at least 1 hour. Top with banana slices, and sprinkle with cocoa, if desired.