Banana Cobbler

- 2 Tbsp non-hydrogenated canola margarine (30 mL)
- 1/3 cup brown sugar firmly packed (75 mL)
- 4 bananas peeled and sliced in 1/2 inch (1 cm) slices, divided (4)
- 1/2 cup granulated sugar (125 mL)
- 1 Tbsp canola oil (15 mL)
- 1/4 cup reduced-fat plain yogurt (60 mL)
- 2 Tbsp skim milk (30 mL)
- 1 tsp vanilla extract (5 mL)
- 1/2 tsp grated lemon or orange peel (2 mL)
- 1 cup whole-wheat flour (250 mL)
- 1 tsp baking powder (5 mL)
- 1/2 tsp ground cinnamon (2 mL)
- 1/4 tsp baking soda (1 mL)
1. Preheat oven to 350°F (180°C). Melt canola margarine in 9×9-inch (1.5 L) cake pan, placed in a preheated oven for two to three minutes. Remove pan from oven. Stir in brown sugar. Slice three bananas and place in single layer on the brown sugar mixture.
2. In medium bowl, whisk together remaining one banana (mashed) , granulated sugar, canola oil, yogurt, milk, vanilla and zest.
3. In large bowl, combine flour, baking powder, cinnamon, and baking soda. Add yogurt mixture to flour mixture. Stir until blended. Pour batter over bananas in cake pan.
4. Bake for 25-30 minutes or until cake tester inserted in centre comes out clean. Cool for 5 minutes in pan set on wire rack.