Banana-date cake

16 servings

Ingredients

Quantity Ingredient
⅔ cup Nonfat milk
2 teaspoons Vinegar
2⅓ cup Flour
1⅔ cup Sugar
1¼ teaspoon Baking powder
1¼ teaspoon Baking soda
1 teaspoon Salt
2 Eggs
1 Egg white
1¼ cup Mashed very ripe bananas
(about 3)
¾ cup Pureed Dates (replaces 3/4
Cup shortening)
1 teaspoon Vanilla
½ cup Chopped walnuts, optional
Powdered Sugar, optional

Directions

Mix nonfat milk and vinegar and let stand until thickened. Sift together flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to blend. Lightly beat eggs and egg white. Add to flour mixture with bananas, Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 45 to 55 minutes or until cake tests done. Remove to wire rack to cool. If desired, sprinkle with powdered sugar and serve. Makes 16 servings.

Note: In place of nonfat milk and vinegar, substitute ⅔ cup buttermilk if desired. Banana-Date Cake- Pureed Dates -replaces ¾ cup shortening. Each serving, without walnuts or powdered sugar, contains about:

212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams carbohydrates, 4 grams protein, ⅓ gram fiber, 4% calories from fat.

Compare to Banana-Date Cake made with shortening, no dates: Each serving, without walnuts, contains about: 257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams carbohydrates, 4 grams protein, .09 gram fiber, 33% calories from fat.

Optional walnuts, per serving, contains about: 24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, ¾ gram carbohydrates, ½ gram protein, ⅙ gram fiber.

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