Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light March 1997

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Recipe Summary

Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

285 calories; calories from fat 27%; fat 8.7g; saturated fat 1.7g; mono fat 3.7g; poly fat 2.7g; protein 3.6g; carbohydrates 47.5g; fiber 0.9g; cholesterol 0mg; iron 1.6mg; sodium 180mg; calcium 67mg.
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