Banana Cake

• 1 3/4 cups (425 mL) whole wheat flour
• 2 tsp (10 mL) baking powder
• 3/4 tsp (4 mL) baking soda
• 1/2 cup (125 mL) buttermilk
• 1/2 cup (125 mL) liquid honey
• 1/4 cup (50 mL) walnut oil or vegetable oil
• 3 ripe bananas
• 4 egg whites
• 1 cup (250 mL) 5% ricotta cheese
• 1 1/2 tbsp (22 mL) honey
• 1 tbsp (15 mL) grated lemon zest
• 1 tbsp (15 mL) lemon juice
• 1 1/2 tsp (7 mL) cornstarch or arrowroot
• 1/4 cup (50 mL) chopped walnuts
• Lemon zest, cut into thin strips
• 13- by 9-inch (3.5 L) cake pan, sprayed with baking
• spray

1. Preheat oven to 350F (180C).
2. Cake: In a bowl, stir together flour, baking powder and baking soda; set aside.
3. In a food processor or blender, puree buttermilk, honey, oil and bananas until smooth; stir into flour mixture just until mixed.
4. In another bowl, beat egg whites until stiff peaks form; fold into batter.
5. Pour into prepared pan.
6. Bake for 20 to 30 minutes or until a tester inserted in center comes out clean.
7. Cool in pan on wire rack.
8. Frosting: In a food processor, puree ricotta, honey, lemon zest, lemon juice and cornstarch until smooth.
9. Transfer to a saucepan.
10. Cook over medium heat, stirring constantly, until steaming hot.
11. Remove from heat.
12. Chill.
13. Spread cold frosting over cooled cake.
14. Sprinkle with walnuts and strips of lemon zest.

whole wheat flour, baking powder, baking soda, buttermilk, liquid honey, walnut oil, bananas, egg whites, ricotta cheese, honey, lemon zest, lemon juice, cornstarch, walnuts, lemon zest, cake pan, spray

Taken from www.cookstr.com/recipes/banana-cake-3 (may not work)