2/3 cup nonfat milk 2 teaspoons vinegar 2 1/3 cups flour 1 2/3 cups sugar 1 1/4 teaspoons baking powder 1 1/4 teaspoons baking soda 1 teaspoon salt 2 eggs 1 egg white 1 1/4 cups mashed very ripe bananas (about 3) 3/4 cup Pureed Dates (replaces 3/4 cup shortening) 1 teaspoon vanilla 1/2 cup chopped walnuts, optional Powdered sugar, optional Mix nonfat milk and vinegar and let stand until thickened. Sift together flour, sugar, baking powder, baking soda, and salt into mixing bowl. Stir to blend. Lightly beat eggs and egg white. Add to flour mixture with bananas, Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350 degrees [Fahrenheit] 45 to 55 minutes or until cake tests done. Remove to wire rack to cool. If desired, sprinkle with powdered sugar and serve. Makes 16 servings. Note: In place of nonfat milk and vinegar, substitute 2/3 cup buttermilk if desired. Banana-Date Cake with dates in place of shortnening: Each serving without walnuts or powdered sugar, contains about: 212 calories; 198 mg sodium; 27 mg cholesterol; 1 grams fat; 48 grams carbohydrates; 4 grams protein; .33 grams fiber; 4?? calories from fat. Compare to Banana-Date Cake made with shortening, no dates: Each serving without walnuts, contains about: 257 calories; 197 mg sodium; 27 mg cholesterol; 9 grams fat; 40 grams carbohydrates; 4 grams protein; .09 grams fiber; 33?? calories from fat. Optional walnuts, per serving, contain about: 24 calories; .37 mg sodium; 0 mg cholesterol; 2.3 grams fat; .75 grams carbohydrates; .5 grams protein; .17 grams fiber. Pureed Dates 1 cup dried dates 6 tablespoons water 1 teaspoon vanilla Puree dates, water and vanilla in blender or food processor. Makes about 3/4 cup.