Banana Date Cake Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
DATE PUREE
1 cup: Pitted dried dates,
6 T: Water,
1 tsp: Vanilla,
CAKE
Nonstick cooking spray,
2/3 cup: Nonfat milk,
2 tsp: White vinegar,
2 1/3 cup: All-purpose flour,
1 2/3 cup: Sugar,
1 1/4 tsp: Baking powder,
1 1/4 tsp: Baking soda,
1 tsp: Salt,
1/2 cup: Thawed frozen nonfat egg substitute, equal to 2 eggs
1: Egg white,
1 1/4 cup: Mashed very ripe bananas,
1 tsp: Vanilla,
1/2 cup: chopped walnuts, optional
Powdered sugar, optional
Directions:
From the Cake book of the Simply Healthful cookbook series by Chapters
While using jars of baby food fruit purees in some cake is preferable when
you want to downplay the flavor of the fruit, other cakes work better with
stronger-tasting homemade fruit purees. In this cake, freshly pureed dried
dates take the place of nuts, not only reducing fat but adding flavor and
a good, chewy texture. You can, of course, add the nuts and make this a
banana-date-nut cake. In place of nonfat milk and vinegar, 2/3 cup of
buttermilk may be substituted.
1. Prepare date puree: Puree dates, water and vanilla in blender or food
processor. (Makes about 3/4 cup) 2. Preheat oven to 350. 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 blend.
3. 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.
Sprinkle with chopped walnuts and powdered sugar, if desired.
202 calories per serving, 4 g pro, 1 g fat, 48 g carbos, 243 mg sodium,
1 mg cholesterol
Source from luhu.jp
While using jars of baby food fruit purees in some cake is preferable when
you want to downplay the flavor of the fruit, other cakes work better with
stronger-tasting homemade fruit purees. In this cake, freshly pureed dried
dates take the place of nuts, not only reducing fat but adding flavor and
a good, chewy texture. You can, of course, add the nuts and make this a
banana-date-nut cake. In place of nonfat milk and vinegar, 2/3 cup of
buttermilk may be substituted.
1. Prepare date puree: Puree dates, water and vanilla in blender or food
processor. (Makes about 3/4 cup) 2. Preheat oven to 350. 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 blend.
3. 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.
Sprinkle with chopped walnuts and powdered sugar, if desired.
202 calories per serving, 4 g pro, 1 g fat, 48 g carbos, 243 mg sodium,
1 mg cholesterol
Source from luhu.jp