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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350f degrees. | 2. Lightly grease a deep 8 inch removable bottomed or springform cake pan. | 3. Line the bottom of the pan with baking parchment or waxed paper. | 4. Peel and chop the banana. | 5. Process with the lowfat spread and dates. | 6. Add 1 egg and 1 tablespoon of the flour to the creamed mixture. | 7. Process briefly to mix, then add the remaining eggs one at a time, eaach with another 1 tablespoon flour. | 8. Scrape the mixture into a bowl and fold in the remaining flour, with the walnut pieces. | 9. Grate the rind from 3 lemons and thinly pare the rind from the fourth (for decoration). | 10. Squeeze the juice from 2 lemons. | 11. Stir the grated lemon rind and juice into the mixture. | 12. Spoon the batter into the prepared pan and level the top. | 13. Bake for 50 to 60 minutes, or until a fine skewer inserted into the centre comes out clean. | 14. Cool on a wire rack. | 15. Decorate with the pared lemon rind. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
banana	1			121.04	31.0624	1.4824	0.4488
margarine	1	cup	lowfat	1622.0639999999999	2.0304	2.0304	181.608
date	1	cup	pitted	414.54	110.2941	3.6015	0.5733
egg	5			357.5	1.8	31.4	23.775
wheat flour	2 3/4	cups		1122.0	237.50099999999998	43.593	8.25
walnut	3/4	cup		1445.34	0.0	0.0	163.5
lemon	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.