Havana Banana Cake Recipes

Ingredients

Servings: 8

2 tbsp 67% vegetable oil butter-flavored spread, melted

2 tbsp light brown sugar

1 medium ripe banana, thinly sliced

1 cup all-purpose flour

1/2 cup granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

1/2 cup mashed ripe banana

1/2 cup low-fat buttermilk

2 tbsp dark rum or 1 tsp rum extract

1 large egg

Exchanges/Choices:

2 1/2 Carbohydrate

1 Fat

Calories 214

Carbohydrate 36g

Dietary Fiber 1g

Sugar 20g

Fat 7g

Sodium 246mg

Preheat oven to 350 degrees. Coat the sides of an 8-inch round cake pan with cooking spray. Pour the butter-flavored spread into the pan. Sprinkle the brown sugar evenly in the pan and arrange the banana slices in a single layer over the sugar.
Combine the flour, granulated sugar, baking powder, baking soda, cinnamon and salt in a large bowl and whisk to mix well.
Combine the mashed banana, buttermilk, oil, rum and egg in a medium bowl and whisk until the mixture is smooth. Add the banana mixture to the flour mixture and stir until moistened.
Spoon the batter over the sliced banana. Bake 30-35 minutes or until a wooden toothpick inserted in the cake comes out clean.
Immediately invert the cake onto a serving plate. Let cool 10 minutes before slicing. Serve warm.

Fun Facts / Cooking Tips
	This update on upside-down cake makes a striking presentation with the caramelized bananas on top of the cake. To make this diabetic banana cake recipes even tastier, you can add a splash of rum.

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