2 c. whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. salt (opt.)
1 1/4 tsp. cinnamon
1/4 tsp. each nutmeg, cloves & ginger
3 eggs, separated
1/2 c. safflower oil
1/3 c. honey
1/3 c. orange juice concentrate
1 tbsp. lemon juice
2 tsp. vanilla
1 1/4 c. mashed ripe bananas (approx. 2 lg.)

Preheat oven to 350 degrees and lightly oil an 8"x8" baking pan. In a large mixing bowl, mix flour, baking powder, salt and spices. Beat egg yolks. In another bowl, mix yolks with wet ingredients, add banana and mix again. Combine wet and dry mixtures. Beat egg whites until stiff but not dry, then fold gently into batter. Place batter in oiled pan and bake at 350 degrees for about 30 minutes until a fork or toothpick inserted into the center comes out dry.

Yummy Icing: Have cream cheese at room temperature. In a medium mixing bowl, soften well with a fork. Add honey and mix well, add coconut and orange peel and mix again. Spread evenly over top of cake, serve and enjoy. 1/4 c. honey 1/2 c. coconut 2 tsp. grated orange peel

NOTES AND HINTS: A sifter or strainer can be helpful for mixing the dry ingredients (the flour should be measured unsifted, however). Egg beater and bowl should be completely free of egg yolk or oil before beating whites. This cake is rather moist, with subtly rich flavors that reveal themselves most fully when it's chewed well.