Bananas Foster Crumble Cake
(Serves 16)
Adapted from Cajun Delights
For the cake:
1 stick (1/2 cup) of light butter, softened
1 and 1/2 cups of sugar (I used half brown sugar and half Stevia)
2 eggs (I used two egg whites and one regular egg)
4 bananas, mashed
1/3 cup of reduced fat milk
1/4 cup of light rum
1 tsp vanilla extract
1 and 1/2 cups of white wheat flour
3/4 cup of yellow cornmeal
1 and 1/2 tsp of baking powder
1/2 tsp baking soda
1/2 tsp salt
For the crumble topping:
1/3 cup of white wheat flour
1/3 cup of sugar
2 tsp of light butter
1/2 tsp almond extract
Preheat oven to 350 degrees. Generously grease a Bundt pan with cooking spray.
Place the softened butter in a large bowl. Beat until smooth with an electric mixer. Add the sugar and beat again. Place the eggs in the mix, one at a time continuing to beat. Add the milk. Stir in mashed bananas, rum and vanilla extract.
In a small, separate bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Add the flour mixture to the butter mixture. Blend well. Pour into a the greased Bundt pan.
Now prepare the crumble topping. Do so by combining all ingredients in one small bowl. Heat in microwave for about fifteen seconds. Stir and blend well. Crumble the topping over the cake batter in the Bundt pan. Bake for 45 minutes or until a knife or toothpick can be inserted cleanly into cake. Let cake cool for about thirty minutes before slicing. I cut mine into 16 pieces. Enjoy.
If you want, you can make a rum sauce for the cake. Or you can eat with a dollup of Cool-whip. Since I froze half of my cake for later, I opted to keep it simple. My husband and I really liked this cake and I will be making it again and perhaps trying to add other fruit to it as well.
Fun Fact: I do not enjoy eating bananas by themselves. I hardly ever just sit there, peel a banana and eat it plain. However, I LOVE banana flavored desserts and breads. Go figure! Am I the only weird one like that?
YUM!! Only thing is I have no rum (obviously ;) but I do have rum extract - how could I incorporate that instead of the 1/4c rum - just use 1t of rum extract maybe?
ReplyDeleteOh this looks like something fun for eating at a mardi gras party!! anne
ReplyDeleteI'm just the opposite. I'll eat a yellow banana (without freckles!) but not fond of cooked bananas. Even my banana pudding is not cooked!
ReplyDelete@ Jess - What?? You don't keep a bottle of rum in the house!? Shirley, ye jest! :-P
ReplyDeleteI found this online resource for substituting rum extract in the place of actual rum liquor. Here you go: http://www.ochef.com/508.htm
Substituting Rum Extract for the Real Thing =
If a recipe calls for rum, can rum flavoring be used in place of the rum, and, if so, what is the amount ratio? For example, if 1/2-cup of rum is needed, how much flavoring should be substituted?
The folks at McCormick & Company say for every tablespoon of dark rum called for in a recipe, you should use 2 tablespoons of rum extract. For every 5 tablespoons of light rum, use 1 tablespoon of rum extract.
So if the recipe calls for 1/2-cup of light rum, you would use 1 tablespoon and 2 teaspoons rum extract for the equivalent flavor (and depending on the recipe, you would probably need to add 3/8-cup of water to keep the ratio of liquid ingredients right).
If the recipe calls for 1/2-cup of dark rum, it probably makes sense to go out and buy a bottle of rum, since a cup of rum extract will cost a fortune and the extra half-cup of liquid would sink many recipes.
thanks for the lesson! :) I was thinking I could sub the rum extract, but was worried about the liquid loss - I'll have to try this sometime.
ReplyDeletewe are opposites in this regard! i love bananas, but hate banana flavored sweets! banana bread is about the only thing i will eat with bananas in it... and i cannot stand bananas foster!
ReplyDeleteYour Bananas Foster Cake looks like it came out great! So glad ya'll enjoyed it! I've never made it without the rum, but your comments above sound correct. Thanks so much for trying it and for the mention, cher!
ReplyDelete