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Yield: 1 9-inch (23cm) cake
Servings: 12
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A delicious way to use those overripe bananas!
Ingredients
1/2 cup (110g) margarine, softened
3/4 cup (150g) sugar
2 eggs
3 bananas, medium, very ripe, pureed
1/4 cup (60g) light sour cream
2 Tbsp (30mL) rum, or 1 tsp (5mL) rum extract
1 Tbsp (15mL) vanilla extract
2 cups (240g) unbleached flour, white
1 1/2 tsp (6g) baking soda
1/2 tsp (3g) salt
1/2 tsp (1g) cinnamon
2 Tbsp (20g) powdered sugar, for sprinkling
Directions
Preheat oven to 350°F (175°C). Spray a 9-inch (20cm)
springform pan with vegetable oil spay.
Using an electric mixer, cream margarine and sugar on high speed until
fluffy. Add eggs, one at a time and mix until smooth. Mix in banana puree, sour cream, rum and
vanilla extract on medium speed. In a small bowl, stir flour, baking soda, salt and cinnamon
together. Gradually add flour mixture to banana mixture and blend just until smooth.
Pour batter into springform pan. Bake for about 30 minutes, until
lightly browned and a toothpick inserted in the center comes out clean. Do not overbake.
Let cake cool for about 10 minutes and remove sides from spring form
pan. Sprinkle powered sugar over cake before serving.
Nutrition Facts
Calories: 236
Total Fat: 9g
% Calories from fat: 32%
Protein: 3g
Carbohydrate: 36g
Cholesterol: 32mg
Sodium: 346mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
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Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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