Diana's Desserts - www.dianasdesserts.com
See more recipes in Diabetic and Lower Carb Treats

Chocolate Banana Cake topped with Toasted Walnuts

in Diana's Recipe Book

Average Rating: 
(total ratings: 6)
[Read reviews] [Post a review]
Servings: 16
Not only is this delicious cake low in carbohydrates and low in fat, it also has extra healthy bonuses of 1/2 serving of fruit per slice, potassium from bananas and iron from the walnuts.

For Cake:
1 cup whole-wheat flour
1 cup unbleached all-purpose flour
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
4 large overly ripe bananas, mashed
1/2 cup plain low-fat yogurt
2 egg whites
2 tsp. vanilla extract
3/4 cup walnuts, chopped
Vegetable-oil cooking spray

For Frosting:
1 cup low-fat milk
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1 tbsp. butter
2 tsp. vanilla extract

For the Cake:
Preheat oven to 350°F/180°C. Coat a 9 x 13-inch baking pan with cooking spray.

Combine both flours, Splenda, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, and 1/2 cup walnuts. Stir.

Pour batter into prepared baking pan, spreading evenly. Bake about 35 minutes. Cool. Increase oven temperature to 375°F/190°C. Place the remaining 1/4 cup walnuts on a baking sheet and toast for 6 minutes. Remove from oven and set aside.

For the Frosting:
Pour 1/4 cup milk into a medium saucepan over medium heat. Stir in Splenda, cocoa, and cornstarch. Slowly add remaining 3/4 cup milk and bring to a low boil, stirring continuously until thick. Remove from heat and stir in butter and vanilla. Let frosting cool, then spread over cake. Sprinkle toasted walnuts over cake.

Makes 16 servings.

Nutritional Information
(Per 1/16 slice of cake)
Weight Watchers Points: 4 points per slice
Calories: 203
Fat: 5.4g fat (1.3g saturated fat)
Carbohydrates: 26.1g
Dietary Fiber: 3.8g
Protein: 5.9g

Source: SELF - October 2004
Date: June 7, 2008


Reviewer: nisha
wow u sure do know how o make someone hungry. diana ur a great cook keep it up. i made this cake and it turned out really yummy.

Reviewer: nelson
It was very nice when imade it at home.

Reviewer: Elma
The flavor was great but it did not rise as tall as the picture on your website. It looked more like a brownie.

Reviewer: devina
The cake looks really yummy..how much sugar should we use in the recipe if one wants to omit the Splenda mix and use regular sugar in the recipe?

Reviewer: laura
Looks good, same question as Devina, how much sugar should be put in, in place of the Splenda?

Reviewer: gail
I am an experienced baker who has been making cakes for over 50 years. Although I realize the results using Splenda are not the same as using sugar, I believe the photo really misrepresents the final results. Like someone else said, mine turned out more like a brownie than a cake.


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