Banana Cake With Peanuts
|Lemon juice||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs) (Can Be Low Fat)|
|Unbleached all purpose flour||2 1⁄4 Cup (36 tbs), sifted|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Peanuts||1 Cup (16 tbs), coarsely chopped, not too small|
|Grated lemon peel||1 Teaspoon|
|Ripe bananas||3 Medium|
|Butter/Low cholesterol margarine||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Firmly packed dark brown sugar||1 1⁄4 Cup (20 tbs)|
|Eggs/1/2 cup prepared egg substitute||2 , beaten|
This cake can be made in the food processor, but alternative directions are also given.
Preheat the oven to 350° F.
Butter and flour an angel food cake pan.
Put the lemon juice in the milk and let it stand until needed.
Sift together the flour, baking soda, baking powder, salt, and nutmeg.
Processor method: Chop the peanuts in the food processor and remove them.
Combine the lemon peel, bananas, and butter in the work bowl, and process them until pureed and mixed.
Blend in the brown sugar, then the eggs.
When these ingredients are well-mixed, add the dry ingredients and milk in 3 additions: half the flour, all the milk, the remaining flour.
Process after each with quick on/off turns just until blended.
Add the peanuts and mix with one or two on/off turns.