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 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 [email protected] 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, [email protected] using MMCONV. Archived through kindness of Karen Mintzias, [email protected]. 1.80?