Preheat oven to 350°F (175°C). Spray a 9-inch (20cm)
springform pan with vegetable oil spay.
Using an electric mixer, cream margarine and sugar on high speed until
fluffy. Add eggs, one at a time and mix until smooth. Mix in banana puree, sour cream, rum and
vanilla extract on medium speed. In a small bowl, stir flour, baking soda, salt and cinnamon
together. Gradually add flour mixture to banana mixture and blend just until smooth.
Pour batter into springform pan. Bake for about 30 minutes, until
lightly browned and a toothpick inserted in the center comes out clean. Do not overbake.
Let cake cool for about 10 minutes and remove sides from spring form
pan. Sprinkle powered sugar over cake before serving.
Serving Size 1 serving
Calories from Fat 84 (32%)
% Daily Value*
15%Total Fat 10g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 3.7g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.