Ingredients
1 large egg yolk1/4 cup canola oil1 cup mashed ripe bananas (about 3 medium)2 cups cake flour1-1/4 cups sugar, divided1/2 cup all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1-1/2 teaspoons baking soda1 teaspoon ground nutmeg1/2 teaspoon each salt, ground cloves, ginger and allspice1/2 cup fat-free milk1/4 cup orange juice concentrate2 tablespoons fat-free plain yogurt1 tablespoon grated orange zest1 tablespoon vanilla extract3 large egg whites1/4 teaspoon cream of tartarGLAZE:1 cup confectioners’ sugar1/4 teaspoon vanilla extract1 to 2 tablespoons fat-free milk
Preparation
In a bowl, beat the egg yolk, oil and bananas. Combine the cake flour, 1 cup sugar, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg, salt, cloves, ginger and allspice. In another bowl, combine the milk, orange juice concentrate, yogurt, orange zest and vanilla. Gradually add dry ingredients to banana mixture alternately with milk mixture.
In another bowl, eat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold in batter. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over cooled cake.
