Rum-Glazed Banana Cake

Yield: 16 servings

Ingredients

• 1 3/4  cups  packed brown sugar
• 2/3  cup  stick margarine, softened
• 3/4  cup  egg substitute
• 1  cup  mashed ripe banana
• 1/2  cup  vanilla low-fat yogurt
• 1  tablespoon  vanilla extract
• 1  teaspoon  ground cinnamon
• 2 1/2  cups  all-purpose flour
• 2  teaspoons  baking powder
• 1  teaspoon  baking soda
• Cooking spray
• 3/4  cup  sifted powdered sugar
• 2  tablespoons  dark rum or 1/4 teaspoon imitation rum extract
• 1  tablespoon  stick margarine, melted

Preparation

Beat brown sugar and 2/3 cup margarine at medium speed of a mixer until light and fluffy. Add egg substitute, beating until well-blended.

Combine banana, yogurt, vanilla, and cinnamon in a bowl; set aside. Combine flour, baking powder, and baking soda. With mixer running at low speed, add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture.

Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 375° for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.

Combine powdered sugar, rum, and melted margarine; stir until smooth. Drizzle over cake.

Note: When using rum extract add 2 tablespoons skim milk to glaze.

Nutritional Information

Calories:

285 (27% from fat)

Fat:

8.7g (sat 1.7g,mono 3.7g,poly 2.7g)

Protein:

3.6g

Carbohydrate:

47.5g

Fiber:

0.9g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

180mg

Calcium:

67mg