Receta The perils of unpacking and turning bread into cake!
I had 6 tiny bananas getting really, really ripe on my counter. I had banana bread on my mind. I also had rum on my mind. Those two ingredients seem to really call out to me....especially when they are together! I was all set to make a banana bread with rum glaze. I got my ingredients ready, got started with the wet, put the dry in a separate mixing bowl and decided to get my bread pan out and spray it with cooking spray before I went further. That was when I realized that my bread pans were packed somewhere and I didn't know where!
I had to think fast. Did I even have a cake pan in the cupboards anywhere? After doing some digging, I found my 8x8 glass cake pan and decided that I was no longer making banana bread but banana snacking cake. I then decided that I was going to make my banana snack cake using an idea from the newest Cooking Light magazine - and make Banana Foster Snacking Cake! Oh, this turned out so awesome - and even beter.....it is even lower fat than the Cooking Light Banana Foster Bread! If you love bananas and rum, then this is a definite try! I've decided this was so good that with the 3 remaining bananas (which I froze for now), I will make another snacking cake to take to work and share with my new co-workers! According to Grumpy, that is how I will make them all "love" me....by feeding them (what does he know anyway?!).
- Bananas Foster Snacking Cake
- adapted from Cooking Light's Banana's Foster Bread Recipe
- 3 small mashed ripe banana1 cup packed brown sugar, divided
- 5 tablespoons butter, melted
- 3 Tabkespoons dark rum
- 1/3 cup applesauce
- 2 large eggs
- 1-1/2 cups all purpose flour
- 1/4 cup pecan meal
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- Cooking spray
- 2/3 cup powdered sugar
- 2 tablespoons butter
- 2 tablespoons dark rum
Preheat oven to 350°.
Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons rum in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add applesauce, remaining 1/2 cup brown sugar, and eggs. Beat with a whisk until blended.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Fold flour mixture to banana mixture until just blended. Pour batter into a 8x8-inch cake pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack.
Combine 2 tablespoons melted butter, 2 tablespoons cognac, and powdered sugar; stir until well blended. Drizzle over the warm cake and spread with back of spoon over top of cake.