Moist Banana Cake

Yield: 1 9-inch (23cm) cake

Servings: 12

Related recipes: Bananas, Dairy Foods, Desserts, Eggs, Fall, Fruit, Grains, Holiday and Festive, Low-Sodium, Potlucks, Vegetarian

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