50+ Friends Club Cookbook -- Cakes and Frostings -- BANANAS FOSTER CRUNCH CAKE

Return to
Cookbook Index | Chapter Index

BANANAS FOSTER CRUNCH CAKE

From the Kitchen of: Pepper
Source: Dessert du Jour

1/2	cup	butter or margarine -- softened
1 1/2	cups	sugar
2	large	eggs
2	cups	mashed bananas
1/4	cup	light rum
1	teaspoon	vanilla extract
1 1/2	cups	all purpose flour
3/4	cup	cornmeal
1 1/2	teaspoons	baking powder
1/2	teaspoon	salt
1/2	cup	all-purpose flour
1/3	cup	chopped pecans
1/4	cup	firmly packed brown sugar
1/4	cup	butter or margarine, melted

Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in mashed bananas, rum, and vanilla. Combine 1 1/2 cups flour and next 4 ingredients; add to butter mixture, mixing until blended. Pour into a greased and floured 10-inch tube pan; set aside.
Combine 1/2 cup flour and remaining ingredients; sprinkle over batter. Bake at 350 degrees F. for 55 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Yield: about 10 servings.
Per Serving: 483 Calories; 18g Fat (33.7% calories from fat); 5g Protein; 74g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 335mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates.