1 cup flour, whole-grain wheat

1 cup flour, all-purpose -- unbleached

1/2 cup cocoa powder

1 1/2 cups sugar

2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups bananas -- mashed

1/2 cup skim milk -- add touch of lemon

2 egg whites

1 1/2 teaspoons vanilla extract

GLAZE: 1 1/2 cups confectioner's sugar

2 tablespoons cocoa powder

3 tablespoons skim milk

1 teaspoon vanilla

1. Combine the flours, cocoa, sugar, baking soda, and salt and stir to mix well. Add the banana, soured milk (original recipe called for nonfat buttermilk), egg whites, and vanilla extract, and stir to mix well.

2. Coat a 9x13 pan with nonstick cooking spray. Spread the batter evenly in the pan. Bake at 350 deg F for about 35 minutes, or just until a wooden toothpick insterted in the center of the cake comes out clean. Cool the cake to room temperature.

3. To make the glaze, combine the glaze ingredients in a small bowl. Microwave for 35 seconds or until runny. Drizzle the glaze over the cake and let harden before cutting in squares and serving.