2 c. whole wheat flour
1/2 c. brown rice flour
2 tsp. low sodium baking powder (Featherweight brand)
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
2 c. mashed bananas, really ripe
2/3 c. apple juice concentrate, defrost from frozen
1 tsp. coffee substitute
2 tsp. vanilla
3 egg whites
1/2 tsp. cream of tartar

Mix dry ingredients together in a bowl. Add bananas, apple juice concentrate, and vanilla. Mix together. Beat egg whites in a separate bowl until foamy. Add cream of tartar and beat until soft white peaks form. Fold egg whites into cake batter. Do not mix egg whites up into batter, fold in to let air into mixture; otherwise, cake is too solid. Spray a 10 inch tube pan with food release product (Pam). Pour batter into pan. Bake in a preheated 350 degree oven for 1 hour or until wooden toothpick inserted into center comes out clean. Makes 16 servings. Approximately 125 calories per serving.

OPTIONAL CAKE ICING:

6 oz. nonfat cottage cheese or dry curd, rinsed in cheesecloth to remove salt
1/4 c. nonfat plain yogurt
4 tbsp. cherry-orange or pineapple apricot preserves (or other preserves)
1/4 tsp. vanilla
1/4 tsp. rum extract
2 tbsp. apple juice concentrate (defrosted from frozen)

Cream cottage cheese in blender or processor. Add remaining ingredients. Mix well. Spread on coated cake.