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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

 

Nutrition Facts

 

Exchanges/Choices:

2 1/2 Carbohydrate

1 Fat

 

Calories 214

Carbohydrate 36g

    Dietary Fiber 1g

    Sugar 20g

Fat 7g

Sodium 246mg

Cooking Methods

  1. 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.
  2. Combine the flour, granulated sugar, baking powder, baking soda, cinnamon and salt in a large bowl and whisk to mix well.
  3. 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.
  4. Spoon the batter over the sliced banana. Bake 30-35 minutes or until a wooden toothpick inserted in the cake comes out clean.
  5. 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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