Havana Banana Cake

By grampsmarie

Calories: 214
Fat; 7g
Cholesterol; 27 mg
Sodium; 246 mg

Ingredients

• 2 T 67 percent vegetable oil butter-flavored spread,melted
• 2 T light brown sugar
• 1 medium ripe banana, thinly sliced on the diagonal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t ground cinnamon
• 1/4 t salt
• 1/2 cup mashed ripe banana (about 1 medium)
• 1/2 cup low-fat buttermilk
• 2 T canola oil
• 2 T dark rum or 1t rum extract
• 1 large egg

Details

Servings 4

Preparation

Step 1

Preheat oven to 350F. Coat sides of 8" round cake pan with cooking spray. Pour butter-flavored spread into pan, tilting to coat bottom. Sprinkle brown sugar evenly in pan and arrange banana slices in single layer over sugar.

Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl and whisk. Combine mashed banana, buttermilk, oil, rum, and egg in medium bowl and whisk until smooth. Add banana mix to flour and stir until just combined. Spoon batter over sliced bananas.
Bake 30-35 minutes or until toothpick comes out clean.
Immediately invert cake onto serving plate. Let cool 10 minutes before slicing. Cake is best eaten same day.