3 Tbsp. canola oil margarine (45 mL) 1/2 c. firmly packed brown sugar (125 mL) 3 bananas, peeled and sliced in 1/2-in. (1 cm) slices 1 egg 1 c. granulated sugar (250 mL) 1 banana, peeled and cut into chunks 3 Tbsp. canola oil (45 mL) 2 Tbsp. skim milk (30 mL) 1 tsp. vanilla extract (5 mL) 1/2 tsp. grated lemon or orange peel (2 mL) 1 c. all-purpose flour (250 mL) 1 tsp. baking powder (5 mL) 1/2 tsp. ground cinnamon (2 mL) 1/4 tsp. baking soda (1 mL) 1/4 tsp. salt (1 mL)
What to do:
1. Melt canola margarine in 9 x 9 inch (1.5 L) cake pan, placed in a 350°F (180°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. Bake at 350°F (180°C) for 25 to 30 minutes or until cake tester inserted in centre comes out clean. 5. Cool for 5 minutes in pan set on wire rack. Invert onto serving plate. Serve warm or cool. Best served on the same day.
