Recipe - Banana-Date Cake

2/3 cup Nonfat milk
2 teaspoon Vinegar
2 1/3 cup Flour
1 2/3 cup Sugar
1 One fourth teaspoon Baking powder
1 One fourth teaspoon Baking soda
1 teaspoon Salt
2 Eggs
1 Egg white
1 One fourth cup Mashed very ripe bananas
(about 3)
Three fourths cup Pureed Dates (replaces 3/4
Cup shortening)
1 teaspoon Vanilla
One half cup Chopped walnuts, optional
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 12cup bundt pan sprayed with nonstick 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. BananaDate Cake Pureed Dates replaces Three fourths cup
shortening. Each serving, without walnuts or powdered sugar, contains
about:

212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams
carbohydrates, 4 grams protein, .33 gram fiber, 4% calories from fat.

Compare to BananaDate Cake made with shortening, no dates:

Each serving, without walnuts, contains about:

257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams
carbohydrates, 4 grams protein, .09 gram fiber, 33% calories from fat.

Optional walnuts, per serving, contains about:

24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, .75 gram
carbohydrates, .5 gram protein, .17 gram fiber.