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Banana Pudding Cake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BANANA PUDDING CAKE
 Categories: Digest, Feb95
      Yield: 8 Servings
 
    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 ea 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 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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