Source: CanolaInfo Test Kitchen | Catégorie: Desserts, Santé du cœur

Banana Upside Down Cake

Tasty with any fruit, but bananas are so easily available year-round, that this recipe is a perfect solution to ‘what’s for dessert?’

Banana Upside Down Cake

INGRÉDIENTS

  • 3 Tbsp canola oil margarine 45 mL
  • 1/2 cup firmly packed brown sugar 125 mL
  • 3 bananas, peeled and sliced in 1/2-inch (1 cm) slices 
  • 1 egg
  • 1 cup granulated sugar 250 mL
  • 1 banana, peeled and cut into chunks
  • 3 Tbsp canola oil 45 mL
  • 2 Tbsp skim milk 30 mL
  • 1 tsp vanilla extract 5 mL
  • 1/2 tsp grated lemon or orange peel 2 mL
  • 1 cup all-purpose flour 250 mL
  • 1 tsp baking powder 5 mL
  • 1/2 tsp ground cinnamon 2 mL
  • 1/4 tsp baking soda 1 mL
  • 1/4 tsp salt 1 mL

PRÉPARATION

  • 1. Melt canola margarine in 9 x 9 inch (1.5 L) cake pan, placed in a 350 °F (180 °C) oven for two to three minutes.
  • 2. Remove pan from oven. Stir in brown sugar. Arrange sliced bananas in a single layer in brown sugar mixture.
  • 3. Place egg, granulated sugar, banana chunks, canola oil, milk, vanilla extract and grated peel in food processor or blender. Process until smooth.
  • 4. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. Add banana mixture to flour mixture. Stir until blended. Pour batter over bananas in cake pan. Bake at 350 °F (180 °C) for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
  • 5. Cool for 5 minutes in pan set on wire rack. Invert onto serving plate. Serve warm or cool. Best served on the same day.

RENDEMENT

12 servings

PORTION

1 serving

VALEUR NUTRITIVE

Per Serving

Calories230
Lipides7 g
Gras saturés1 g
Cholestérol20 mg
Glucides43 g
Fibres1 g
Protéines2 g
Sodium140 mg