Havana Banana Cake
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.
For this recipe, and for dozens of other Association-approved recipes, purchase The Big Book of Diabetic Desserts from our online store.
Serves 4; serving size:
2 Tbsps 67% vegetable oil butter-flavored spread, melted
2 Tbsps light brown sugar
1 medium ripe banana, thinly sliced on the diagonal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup mashed ripe banana (about 1 medium banana)
1/2 cup low-fat buttermilk
2 Tbsps canola oil
2 Tbsps dark rum or 1 tsp rum extract
1 large egg
- 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.
2 1/2 Carbohydrate
Calories: 214 g
Calories from Fat: 62 g
Total Fat: 7 g
Cholesterol: 27 mg
Sodium: 246 mg
Total Carbohydrate: 36 g
Dietary Fiber: 1 g
Sugars: 20 g
Protein: 3 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
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