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Moist Banana Cake

Recipe Image

A delicious way to use those overripe bananas!

Preparation facts

Servings: 12

Yield: 1 9-inch (23cm) cake


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 Tbs (30mL) rum, or 1 tsp (5mL) rum extract

1 Tbs (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 Tbs (20g) powdered sugar, for sprinkling


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

Serving Size 1 serving
Calories 262
Calories from Fat 84 (32%)
% Daily Value*
15%Total Fat 10g
17%Saturated Fat 3.4g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 3.7g
17%Cholesterol 51mg
15%Sodium 361mg
6%Potassium 220mg
13%Total Carbohydrate 39g
6%Dietary Fiber 1.5g
Sugars 19g
Sugar Alcohols 0g
8%Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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