November 02, 2010

Bananas Foster Snacking 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 banana
1 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.

20 comments:

  1. Oh goodness... that looks fantastic! Way to improvise!

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  2. Oh you make me laugh! I can remember the days post-moving trying to find my kitchen tools and pans. The movers would fill the boxes by rooms but would shove anything extra into a box that was half full. So my rolling pin might be in with the bathroom stuff and my bread pans in with the computer stuff. Pure craziness! I applaud you for even trying to bake during this time. Your new coworkers are going to think you're the bomb. This looks delicious. (It has rum in it, that's all I needed to know)

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  3. Looks delicious! Love the rum!!!

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  4. I often think of rum....but not for baking..... :P

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  5. Sounds awesome because there is rum in there. Yum yum! Nice and moist.

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  6. is it rum or cognac? the ingredients say rum, the recipe says cognac! I have been searching for new banana recipes and I love this idea!

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  7. LOL, Tamilyn, me too!

    Erin, you can use either rum or cogonac but me, I prefer rum! :)

    Mags, I am so glad I can make you laugh! he he.

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  8. I hope you are doing well in the new home. I think this is a great recipe to use leftover bananas. Take care and congrats for you new job :)

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  9. What a great way to think outside the box. It looks like you got something even better out of it than you originally planned. By the way, I'm holding a CSN giveaway on my blog and you're welcome to come by and enter. http://sweet-as-sugar-cookies.blogspot.com/2010/11/45-csn-giveaway.html

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  10. What excellent photos!!!! I like the idea of a snacking cake...great thinking.

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  11. i'm glad this is cooking light because i won't have to feel so bad when i eat the whole thing. delicious!!

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  12. Cake or bread, love either one! Looks so good with the glaze!

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  13. I had seen that recipe in CL as well... your idea looks fantastic! Wish I could sample it along with your co-workers!

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  14. Way to improvise, Shelby, and turn on a dime. Whatever you might call it, this cake/bread is calling my name. Bananas and rum are such a terrific flavor combination!

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  15. This looks absolutely divine - your lucky co-workers! Glad you're in your new house! Hope you get settled in soon.

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  16. Wow, wish I had rum on hand because I too have 6 overripe bananas. AAAAND bananas foster is my favorite dessert!

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  17. That looks so good, I am drooling! I am glad you are all moved and moving forward hurray!

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  18. Rum is always the right answer! LOL

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  19. Can I have a slice please? Pretty please?

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  20. Just found this recipe from the link in the SRC post and I sure am glad I did! Love that it's adapted from a Cooking Light cookbook - those are some of my favorites! I cannot wait to try this out! Stumbled so I can find it again =)

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