New Age Plum Torte

• 1/4 cup ( 1/2 stick) unsalted butter
• 3/4 cup sugar, plus 2 teaspoons
• 1 1/2 ripe medium bananas, cut into large chunks
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• 1/2 cup egg substitute
• 7 large ripe red or black plums,pitted and halved
• 1/2 lemon
• 1 teaspoon cinnamon, or to taste

1. Preheat the oven to 350 degrees.
2. Beat the butter, the 3/4 cup sugar and the bananas in an electric mixer until well blended.
3. Beat in the flour, baking powder and egg substitute, also until well blended.
4. Spoon the batter into an 8-, 9- or 10-inch ungreased springform pan.
5. Arrange the plum halves, skin side down, on top of batter; sprinkle with the remaining 2 teaspoons of sugar (or more, if plums are very tart), a few squeezes of lemon juice and cinnamon.
6. Bake 45 to 60 minutes, until a toothpick in center comes out clean.
7. Remove and cool.
8. Refrigerate or freeze if desired, or serve lukewarm.
9. (To serve a frozen torte, defrost and reheat briefly at 300 degrees.)

butter, sugar, bananas, unbleached flour, baking powder, egg substitute, red, lemon, cinnamon

Taken from cooking.nytimes.com/recipes/7247 (may not work)