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:

Cristine said...

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

Mags @ the Other Side of 50 said...

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)

Leslie said...

Looks delicious! Love the rum!!!

tamilyn said...

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

Fallon said...

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

Erin from Long Island said...

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!

Shelby said...

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.

Helene said...

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 :)

Lisa said...

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

Coleen's Recipes said...

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

teresa said...

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

pigpigscorner said...

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

Patsyk said...

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

moderncomfortfood said...

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!

Reeni said...

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

lapetitepancake said...

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

Cheryl said...

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

Kathleen said...

Rum is always the right answer! LOL

Pam said...

Can I have a slice please? Pretty please?

meettheswans.com said...

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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