Banana Oatmeal Cake Ring
1 c. light corn oil spread (2 sticks)
Sugar
Flour
Quick-cooking or Old-Fashioned oats, uncooked
1 8-oz. container frozen no-cholesterol egg substitute, thawed
1-1/4 c. mashed ripe bananas (about 2 large bananas)
2/3 c. buttermilk
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/3 c. chopped walnuts
Preheat oven to dg350. Grease 9-inch tube pan.
In large bowl with mixer at low speed beat light corn oil spread with
1 cup sugar just until blended. Increase speed to high, beat until
light and fluffy. Reduce speed to low and add 1-3/4 cups flour and 1/3
cup oats. Beat until crumbly. Spoon 1/2 cup flour mixture into small
bowl; set aside.
To mixture remaining in large bowl, add egg substitute, mashed
bananas, buttermilk, baking powder, baking soda, salt, vanilla
extract, cinnamon, 1 cup flour, 1/3 cup oats and 1/4 cup sugar. Beat
at low speed until well mixed constantly scraping bowl with rubber
spatula. Increase speed to high. Beat two minutes, occasionally
scraping bowl. Stir in chopped walnuts.
Pour batter into tube pan. Sprinkle reserved flour mixture over
batter. Bake 60-65 minutes until tests clean. Cool cake in pan on wire
rack 10 minutes. Remove cake from pan. Cool completely on rack.
Makes 16 servings--260 calories each.
Happy Baking!
Sherri
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