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  Banana Pudding Cake
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 190
Ingredients:
3/4 cup Whole wheat pastry flour
3/4 cup Unbleached flour, white
1 tsp Baking soda
1 tsp Baking powder
1/8 tsp Salt
1/2 cup Raisins
2 each Large ripe bananas, cut into
1/2 Inch slices
1/2 cup Apple juice
1/2 cup Maple syrup
2 tsp Vanilla extract
Instructions:
With Pam, spritz and flour a 1 qt (6 cup) bundt pan. Mix dry
ingredients in a bowl, and slowly add bananas, ensuring that they are
coated with flour on both sides. Combine liquids, and add to flour,
mixing evenly. Pour into bundt pan, and cover tightly with foil.

Using trivit in pressure cooker, bring 3 cups of water to a boil.
Lower bundt pan into cooker, cover, lock, and immediately bring to
high pressure. Cook for 35 minutes. At end, quick release pressure,
remove bundt pan, and place on wire rack to cool. Unmold and serve.

Nutrition (per serving): 204 calories Saturated fat 0 g Total Fat 1
g (2% of calories) Protein 3 g (7% of calories) Carbohydrates 47 g
(91% of calories)

Source: Great Vegetarian Cooking Under Pressure Page(s): 256-257 Date
Published: 1994 ISBN 0-688-12326-0

Posted by ryersonra@compctr.ccs.csus.edu to the Fatfree Digest
[Volume 15 Issue 28] Feb. 28, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á
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