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?
