2/3 c Nonfat milk 1 Egg white
2 ts Vinegar 1 1/4 c Mashed very ripe bananas
2 1/3 c Flour (about 3)
1 2/3 c Sugar 3/4 c Pureed Dates (replaces 3/4
1 1/4 ts Baking powder Cup shortening)
1 1/4 ts Baking soda 1 ts Vanilla
1 ts Salt 1/2 c Chopped walnuts, optional
2 Eggs Powdered Sugar, optional
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 2/3 cup
buttermilk if desired. Banana-Date Cake- Pureed Dates -replaces 3/4
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, .33 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, .75 gram
carbohydrates, .5 gram protein, .17 gram fiber.
Yields
16 servings