Banana Pudding Cake
3/4 c Whole wheat pastry flour
3/4 c Unbleached flour, white
1 ts Baking soda
1 ts Baking powder
1/8 ts Salt
1/2 c Raisins
2 Large ripe bananas, cut into
1/2 Inch slices
1/2 c Apple juice
1/2 c Maple syrup
2 ts Vanilla extract
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
Source: Great Vegetarian Cooking Under Pressure Page(s): 256-257 Date
Published: 1994 ISBN 0-688-12326-0
Posted by email@example.com 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