** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Mix nonfat milk and vinegar and let stand until thickened.
2. Sift together flour, sugar, baking powder, baking soda and salt into mixing bowl.
3. Stir to blend. Lightly beat eggs and egg white.
4. Add to flour mixture with bananas, Pureed Dates, soured milk, vanilla and nuts.
5. Stir just until blended. Pour into 12-cup bunt pan sprayed with non-stick vegetable spray.
6. Bake at 350 degrees F. 45 to 55 minutes or until cake tests done.
7. Remove to wire rack to cool. If desired, sprinkle with powdered sugar and serve.
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Dietary Notes:
This recipe is low-saturated fat with 0.75g per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Banana, Gluten, Sulfites, Walnuts, Natural Sweeteners, Vinegar allergies.