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Ingredientes
- 1 c. Dry Banana Chips, unsalted but sweeten
- 1 ounce Unsalted Butter
- 1/2 c. Light Brown Sugar, (packed)
- 3/4 c. Pecans, coarsely minced
- 1 1/2 c. All-Purpose Flour, unbleached
- 3/4 tsp Baking Pwdr
- 1/2 tsp Salt
- 1 tsp Grnd Cinnamon
- 3 ounce Unsalted Butter, softened *
- 1 c. Sugar
- 2 lrg Large eggs
- 1 tsp Vanilla Extract
- 2 tsp Dark Rum
- 3/4 tsp Baking Soda
- 1/2 c. Lowfat sour cream
- 1 1/2 c. Mashed Bananas, (about 3)
Direcciones
- * Plus extra for pan.
- For the topping: Put the banana chips between 2 pcs of wax paper and crush them into approximately 1/2-inch pcs with a rolling pin or possibly the flat side of a meat pounder. You should have about 3/4 c. banana chips pcs. Heat the butter and brown sugar in a small saucepan over medium heat. Bring the mix to a boil and cook for 30 seconds, stirring constantly. Remove the pan from the heat and stir in the banana chips and minced pecans till they are well coated with the brown sugar mix. Set aside.
- Position an oven rack in the middle of the oven. Preheat the oven to 325 F. Butter the bottom and sides of a 2-inch deep, 9-inch layer pan. Line the bottom of the pan with parchment or possibly wax paper and butter the paper.
- For the cake: Sift the flour, baking pwdr, salt and cinnamon together.
- Set aside. Put the 6 Tbsp. softened butter in the large bowl of an electric mixer and beat on medium speed 15 seconds. Slowly add in the sugar and beat 2 min. The mix will be thick. Add in the Large eggs and beat for 1 minute. Stop the mixer and scrape the bowl's sides down once during this beating. Add in the vanilla and rum.
- Gently stir the baking soda into the lowfat sour cream. Stir the lowfat sour cream mix into the mashed bananas. The banana mix will be lumpy.
- Decrease the mixer's speed to low and add in the flour mix and the banana mix alternately, beginning and ending with the flour mix (3 additions of flour, 2 of banana). Stop mixing as soon as the last addition of flour is incorporated.
- Spread half the batter in the prepared pan. Sprinkle 1/2 c. of the topping proportionately over the batter. Spread the remaining batter proportionately over the topping. Sprinkle the remaining banana crunch topping proportionately over the batter. Bake in the preheated oven till a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cold the cake in the pan on a wire cooling rack for about 2 hrs. Use a small sharp knife to loosen the sides of the cake from the pan. Place a flat plate on top of the cake and invert the cake onto the plate. Carefully remove and throw away the paper liner. Place another flat plate or possibly a moisture-resistant cardboard cake circle on the bottom of the cake and invert the cake. The cake is now right-side up. Replace any of the topping which may have fallen off the top.
- To freeze: Wrap the cooled cake tightly with plastic wrap then heavy aluminum foil. Label with date and contents. Freeze up to 3 months.
- Serves 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 10 servings | |
| Calories 481 | |
| Calories from Fat 206 | 43% |
| Total Fat 23.77g | 30% |
| Saturated Fat 14.63g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 334mg | 14% |
| Potassium 291mg | 8% |
| Total Carbs 65.12g | 17% |
| Dietary Fiber 3.4g | 11% |
| Sugars 42.42g | 28% |
| Protein 4.71g | 8% |
