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Banana Pudding Cake

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Submitted by redhussy

YIELD

8 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

¾ 177
¾ 177
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
0.6
TEASPOON ML SALT
½ 118
2 2
LARGE LARGE BANANAS
ripe, cut into 1/2 inch slices
½ 118
CUP ML APPLE JUICE
½ 118
CUP ML MAPLE SYRUP
2 1E+1
TEASPOONS ML VANILLA EXTRACT

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 209 2% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 110mg 5%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 16%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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