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60 minutes
Prep: 15 minutes
Cook: 45 minutes
207 calories per serving view nutrition facts
16 servings
suggest servings
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| 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 |
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.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 205mg | 9% |
| Total Carbohydrate 42.0g | 14% |
| Dietary Fiber 1.0g | 6% |
| Sugars 27.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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