2-1/4 cups all-purpose flour
3/4 cup uncooked rolled oats
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups mashed ripe bananas (about six medium bananas)
3/4 cup thawed frozen unsweetened apple juice concentrate
Four eggs, beaten
1/2 cup butter or margarine, melted
2 teaspoons vanilla
3/4 cup chopped walnuts
Cream Cheese Glaze (see below)

Preheat oven to 350-degrees. Combine dry ingredients in large bowl. Add all remaining ingredients except walnuts and Cream Cheese Glaze; mix well. Stir in walnuts; spread into well-greased Bundt or tube pan.

Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes; turn cake out onto wire rack. Cool completely.

If desired, prepare Cream Cheese Glaze. Spoon over top of cake, letting excess glaze drip down sides. Serve at room temperature or chilled.

Cream Cheese Glaze

3 ounces regular or reduced calorie creem chease, softened
2 tablespoons thawed frozen unsweetened apple juice concentrate
1/4 teaspoon vanilla
1/8 teaspoon ground cinnamon

Combine all ingredients in small bowl; beat until smooth.

Recipe makes 12 servings Banana Nut Cake with Cream Cheese Glaze.

Nutrition information per serving:
Calories: 313
Fat: 15g
Carbohydrates: 40mg
Protein: 7g
Exchanges: 1-1/2 Bread/Starch; 3 Fat, 1 Fruit