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Banana date cake

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Categories: Cake, Dessert, Banana, Low-fat



DATE PUREE CAKE 1/2 cup chopped walnuts (optional) Powdered sugar (optional) 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