Recipe Details

Havana Banana Cake

Number of Servings: 4

Serving Size:

This update on upside-down cake makes a striking presentation with the caramelized bananas on top of the cake. A splash of rum adds a taste of the tropics.

Name: Amount:
Tbsps 67% vegetable oil butter-flavored spread, melted 2
Tbsps light brown sugar 2
medium ripe banana, thinly sliced on the diagonal 1
all-purpose flour 1 cup
granulated sugar 0.50 cup
baking powder 1 tsp
baking soda 0.50 tsp
ground cinnamon 0.50 tsp
salt 0.25 tsp
mashed ripe banana (about 1 medium banana) 0.50 cup
low-fat buttermilk 0.50 cup
Tbsps canola oil 2
Tbsps dark rum or 1 tsp rum extract 2
egg 1 large

Preheat the oven to 350°F.


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


Combine the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl and whisk to mix well. Combine the mashed banana, buttermilk, oil, rum, and egg in a medium bowl and whisk until the mixture is smooth. Add the banana mixture to the flour mixture and stir until moistened.


Spoon the batter over sliced bananas. Bake 30 to 35 minutes or until a wooden toothpick inserted in center of cake comes out clean. Immediately invert the cake onto a serving plate. Let cool 10 minutes before slicing. Serve warm or at room temperature. The cake is best on the day it is made.

Nutritional Information (per serving)
Calories 214
Calories from Fat 62
Total Fat 7g
Saturated Fat n/a
Cholesterol 27mg
Sodium 246mg
Potassium n/a
Carbohydrates 36g
Dietary Fiber 1g
Sugars 20g
Protein 3g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 1/2 Carbohydrate 1 Fat