Chocolate-Banana Bundt Cake (reduced fat)

This is from Fitness Magazine and is actually really moist and rich, especially for a reduced fat cake! It makes 16 servings, each at 240 calories and 5 grams of fat.

1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweened non-Dutched or nonalkalized cocoa powder
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
1 cup nonfat buttermilk (I used lowfat)
1 1/2 cups mashed very ripe bananas (about 3 medium)
3/4 cup packed dark brown sugar
1 large egg
1 large egg white
1/4 cup vegetable oil
1/4 cup light corn syrup
1 T vanilla

Glaze topping:
1/4 cup powdered sugar
1 1/2 t nonfat buttermilk
16 banana chips
2 T mini chocolate chips

Preheat oven to 350 degrees and coat a 12-cup Bundt pan with butter-flavored nonstick cooking spray. In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a large bowl, blend buttermilk, brown sugar, and bananas. Beat in whole egg and egg white. Stir in oil, corn syrup, and vanilla. Gradually fold in flour mixture until just combined (small lumps are ok). Pour into prepared pan. Bake 45 minutes, or until toothpick inserted into center comes out clean. Let cool in pan onn a wire rack for 15 minutes. remove from pan to cool completely on wire rack. In a small bowl, combine powdered sugar and buttermilk until smooth. Drizzle over cake and top with banana chips and chocolate chips. Yummy!!!