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.