In the height of the low fat craze I found this recipe. It is delicious and healthy.
Ingredients
Date Puree:
- 1 cup pitted dried dates
- 6 tablespoons water
- 1 teaspoon vanilla
Cake:
- Butter or nonstick cooking spray for preparing pan
- 2/3 cup nonfat milk
- 2 teaspoons white vinegar
- 2 1/3 cups all-purpose flour
- 1 2/3 cups sugar
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup thawed frozen nonfat egg substitute (equivalent to 2 eggs)
- 1 egg white
- 1 1/3 cups mashed very ripe bananas (about 3 medium)
- 1 teaspoon vanilla
- Garnish: Powdered sugar and cinnamon
Directions
Prepare Date Puree: Puree dates, water and vanilla in blender or food processor. (Makes about 3/4 cup.)
Prepare Cake: Preheat oven to 350 degrees F. Lightly butter 12-cup bundt pan or spray with nonstick cooking spray. Mix together nonfat milk and vinegar. Let stand until thickened. Sift together flour, sugar, baking powder, baking soda and salt in large mixing bowl. Stir to blen
In another bowl, lightly beat egg substitute and egg white. Add to flour mixture with bananas, 3/4 cup . Date puree, vinegar mixture, vanilla and walnuts, if using. Stir just until blended. Pour into prepared pan. Bake for 45 to 55 minutes, or until wooden pick inserted in center comes out clean. Let cake cool in pan 10 minutes. Unmold onto serving platter. Dust with powdered sugar and a little cinnamon, if desired.