3 c. unbleached flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. liquid egg substitute
1/2 c. corn oil
1/2 c. plain non-fat yogurt
2 tsp. vanilla
2 c. mashed ripe bananas (1 lb. or 4 sm.)
1 (8 oz.) can crushed pineapple in its own juice
1 tbsp. powdered sugar

In mixing bowl, thoroughly stir together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, combine the egg substitute, corn oil, yogurt, vanilla, bananas and undrained pineapple. Make a well in the center of dry ingredients and add liquid ingredients all at once, stirring well until moistened.

Pour batter into a 10 inch fluted tube pan sprayed with non-stick vegetable coating. Bake in 350 degree oven for 65-70 minutes or until toothpick inserted in cake comes out clean. Cool in pan 15 minutes; remove from pan and cool on wire rack. Sift the 1 tablespoon powdered sugar over the top. Serves 16.