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Banana Upside-Down Cake

Banana Upside-Down CakeClassic upside-down cake is delicious with any fruit, but bananas are so easily available year-round — which makes this recipe a perfect solution to the question, "‘what'’s for dessert’"?

Recipe Ingredients:

3 tablespoons canola oil margarine
1/2 cup firmly packed brown sugar
3 bananas, peeled and sliced in 1/2-inch slices
1 large egg
1 cup granulated sugar
1 banana, peeled and cut into chunks
3 tablespoons canola oil
2 tablespoons skim milk
1 teaspoon vanilla extract
1/2 teaspoon grated lemon or orange peel
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt

Cooking Directions:

  1. Melt canola margarine in 9x9x2-inch cake pan, placed in a 350°F (175°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.
  5. Bake at 350°F (175°C) for 25 to 30 minutes or until cake tester inserted in center comes out clean.
  6. Cool for 5 minutes in pan set on wire rack. Invert onto serving plate. Serve warm or cool. Best served on the same day.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories 230; Total Fat 7g; Saturated Fat 1g; Cholesterol 20mg; Sodium 140mg; Carbohydrates 43g; Fiber 1g; Protein 2g.

Recipe and photograph courtesy of CanolaInfo.org.