A delicious way to use those overripe bananas!
Yield: 1 9-inch (23cm) cake
1/2 cup (110g) margarine, softened
3/4 cup (150g) sugar
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.
Serving Size 1 serving
Calories from Fat 84 (32%)
% Daily Value*
15%Total Fat 10g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 3.7g
Sugar Alcohols 0g