Preheat oven to 325F.
On a baking sheet, toast bread until crisp,
about 15 min.
Remove from oven and allow to cool briefly.
Spray a 9" square baking dish with nonstick spray;
set aside.

In the bowl of a food processor or blender,
combine cocoa, sugar, bananas, dry milk, salt,
egg whites, skim milk and vanilla.
Puree to make a smooth liquid.
Pour the banana-cocoa mixture over the toasted bread;
press the cubes to coat evenly.
Bake until firm, about 25 min.
Remove from heat and allow to cool slightly.
Serve warm with the low-fat vanilla yogurt.
Serves 8.