Storified by Lucette Delacroix· Tue, Mar 19 2013 17:39:49
Adapted from 1,001 Delicious Desserts for People with Diabetes edited by Sue Spitler, Linda Eugene, and Linda R. Yoakam
This moist gourmet dessert cake is lower in both fat and carbs.
Preheat the oven to 375 degrees F. Lightly grease and flour a 9 in. square or Bundt cake pan.
In a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Add the yogurt, banana, butter, egg whites, and vanilla, mixing well. Pour the batter into the prepared pan.
Bake 25 to 30 minutes, or until the cake springs back when touched lightly. Remove from the oven and allow to cool on a wire rack in the pan for 10 minutes. Turn the pan upside down and let the cake completely cool on the wire rack.
When cake is cool, make the glaze by stirring together the powdered sugar, butter, and enough milk to make the glaze pourable but not too thin. Drizzle the glaze over the cake.
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