2 c. flour
1/3 c. sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
1 tsp. vanilla
3/4 c. sugar
1/4 tsp. salt
2/3 c. low fat plain yogurt
1/2 c. mashed bananas
1/4 c. canola oil
1 tsp. lemon peel
3 egg whites

Stir flour, 1/3 cup sugar, baking powder, baking soda and salt in bowl. In medium bowl stir in yogurt, banana, oil, lemon peel and vanilla. Beat egg whites until soft peaks form and add 3/4 cup sugar, beating on high speed until stiff peaks form. Stir yogurt, banana mixture into flour mixture. Fold in 1/4 of egg whites to soften and then fold in the rest. Pour in non-stick 9"x9"x2" pan. Bake at 350 degrees for 40 to 45 minutes. It slices better on the second day. Icing can be drizzled over cake. Serves 12 to 20. A low-fat recipe.