Fiesta Coffee Cake

1 c. whole wheat flour
1 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1-3/4 t. coriander
1/4 t. cinnamon
3/4 c. vanilla yogurt
1 medium very ripe banana, mashed
2 T. vegetable oil
1 t. grated fresh lemon peel
1 t. vanilla
2 egg whites
2/3 c. sugar

Glaze:
2 T. unsweetened cocoa
1/8 t. cinnamon
1 T. skim milk
2 T. honey

Preheat oven to 350 degrees.

Lightly oil an 8" square baking pan or spray with nonstick cooking spray.

In a large bowl, combine flours, baking powder, baking soda, coriander, and cinnamon. Mix well.

In another bowl, combine remaining cake ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened. Place in prepared pan.

Bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack.

When cake is completely cool, combine glaze ingredients in a small bowl or custard cup. Mix until smooth. Spread over cake. Cut into squares to serve.

Makes 12 servings.

From The Meatless Gourmet, p. 94.