|
|
|
|
Banana-Date Cake
|
|
 | Preparation | 15 minutes |
|---|
| Cooking | 45 minutes |
|---|
| Ready In | 60 minutes |
|---|
|
Ingredients
| 2/3 |
cup |
milk, skim |
|
| 2 |
teaspoons |
vinegar |
|
| 2 1/3 |
cups |
flour, all-purpose |
|
| 1 2/3 |
cups |
sugar |
|
| 1 1/4 |
teaspoons |
baking powder |
|
| 1 1/4 |
teaspoons |
baking soda |
|
| 1 |
teaspoon |
salt |
|
| 2 |
large |
eggs |
|
| 1 |
each |
egg white |
|
| 1 1/4 |
cups |
bananas |
mashed very ripe |
| 3/4 |
cup |
dates |
pureed |
| 1 |
teaspoon |
vanilla extract |
|
| 1/2 |
cup |
walnuts |
chopped, optional |
| 1 |
x |
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 2/3 cup buttermilk if desired.
|
|
|
|
|
|
|
|
