Banana Pudding Cake
 
                           Serves   8
 
Preparation   :15    Cook   :38    Stand   :15    Total   1:08

                A surprisingly cake like dessert.
 
3/4    cup whole wheat pastry flour
3/4    cup unbleached flour, white
1      teaspoon baking soda
1      teaspoon baking powder
1/8    teaspoon salt
1/2    cup raisins
2      each large ripe bananas, cut into 1/2 inch slices
1/2    cup apple juice
1/2    cup maple syrup
2      teaspoons 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)
 
   Cholesterol        0 mg    Sodium        188 mg
   Fiber              1 g     Iron            1 mg
   Vitamin A         24 IU    Vitamin C       9 mg
   Alcohol            0 g
 
Source: Great Vegetarian Cooking Under Pressure
Page(s): 256-257
           Date Published: 1994
ISBN 0-688-12326-0