#MEwx Warm, sunny and Bananas upside-down cake

Good Morning Augusta

This morning we have mostly sunny skies with highs in the lower 50s. Northwest winds around 10 mph

Tonight we'll have mostly clear conditions with temps in the upper 20s. Winds will be light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 32.7°F, the humidity is 30%, the Dew point is 4.6°F with a wind chill of 29.7°F.

The wind direction is northwest between 2.1 MPH and 4.9 MPH.

The Relative pressure is 30.31, the Absolute pressure is 30.11 and rising with a weather graphic indicating sun.

If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with bright and sunny skies.

The UV rating is 1 out of 16, The moon is  39.7% illuminated, the moon phase is in its first quarter, Sunrise is 6:41 am↑ 89° East, sunset is 6:51 pm↑ 271° West, Moonrise is 10:18 am↑ 56° Northeast, Moonset is 1:15 am↑ 302° Northwest and we'll have 12 ours 10 minutes of daylight today.

We didn't receive any rain or snow here over the past 24 hours.

Let's try a slightly different type of dessert, this time a cake that is not chocolate.

BANANAS UPSIDE-DOWN CAKE

Serves 8

1 tbsp + 1 tsp light butter, melted

¾ cup Splenda

1 tsp rum extract

2 cups (2 medium) sliced bananas

1 ½ cups all-purpose flour

½ tsp baking soda

¼ cup chopped pecans

¾ cup plain fat-free yogurt

1/3 cup nonfat dry milk powder

½ unsweetened applesauce

2 eggs, slightly beaten or ½ cup egg substitute

1 tsp vanilla extract

 

1.                  Preheat oven to 350 degrees.   Spray an 8- by-8-inch baking dish with butter-flavored cooking spray. 

2.                  In a medium bowl, combine margarine, ¼ cup Splenda, and rum extract.  Blend in bananas.  Sprinkle mixture evenly into prepared baking dish. 

3.                  In a medium bowl, combine flour, baking soda, remaining ½ cup Splenda, and pecans. 

4.                  In a small bowl, combine yogurt and dry milk powder.  Stir in applesauce, eggs, and vanilla extract.  Add to flour mixture.  Stir until smooth.  Pour batter evenly over banana mixture.

5.                  Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean.  Place baking dish on a wire rack and cool for 10 minutes.  Loosen side with knife.  Place serving plate upside down over and invert cake onto plate.  Cut into 8 servings.

 

Exchanges:  1 starch; 1 fat; 1 fruit

Calories:  192; fat:  4 gm; protein:  7 gm; carbohydrate:  32gm; sodium:  203; calcium:  91 mg; fiber:  2 gm