Name: Banana Pudding Cake
Yield: 4 servings
Ingredients: 3/4 cup pastry flour, whole wheat; 3/4 cup flour, all-purpose; 1 teaspoon baking soda; 1 teaspoon baking powder; 18 teaspoon salt; 1/2 cup raisins, seedless; 2 large bananas ripe, cut into 1/2 inch slices; 1/2 cup apple juice; 1/2 cup maple syrup; 2 teaspoons vanilla extract

Servings: 4 persons

3/4 cup pastry flour, whole wheat
3/4 cup flour, all-purpose
1 teaspoon baking soda
1 teaspoon baking powder
18 teaspoon salt
1/2 cup raisins, seedless
2 large bananas ripe, cut into 1/2 inch slices
1/2 cup apple juice
1/2 cup maple syrup
2 teaspoons vanilla extract

1
With Pam, spritz and flour a 1 qt (6 cup) bundt pan.
2
Mix dry ingredients in a bowl, and slowly add bananas, ensuring that they are coated with flour on both sides.
3
Combine liquids, and add to flour, mixing evenly.
4
Pour into bundt pan, and cover tightly with foil.
5
Using trivit in pressure cooker, bring 3 cups of water to a boil.
6
Lower bundt pan into cooker, cover, lock, and immediately bring to high pressure.
7
Cook for 35 minutes.
8
At end, quick release pressure, remove bundt pan, and place on wire rack to cool.
9
Unmold and serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Banana Pudding Cake

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