Banana Upside Down Cake
- 3 Tbsp non-hydrogenated 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
- 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.
|Gras saturés||1 g|
Chewy Blueberry Oatmeal Cookies
Everyone should have a chewy oatmeal cookie recipe in their repertoire. This basic recipe takes well to fresh blueberries, but can be made with any other additions you like; try raisins, chopped dried apricots or chocolate chips. The combination of canola oil-based margarine and canola oil allows the best of both worlds; you get a fluffy cookie texture with little saturated fat; the canola oil delivers moisture and tenderness along with heart-healthy unsaturated fats.