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 8×8-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.
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Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
Oh goodness… that looks fantastic! Way to improvise!
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)
Looks delicious! Love the rum!!!
I often think of rum….but not for baking….. 😛
Sounds awesome because there is rum in there. Yum yum! Nice and moist.
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!
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.
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 🙂
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
What excellent photos!!!! I like the idea of a snacking cake…great thinking.
i'm glad this is cooking light because i won't have to feel so bad when i eat the whole thing. delicious!!
Cake or bread, love either one! Looks so good with the glaze!
I had seen that recipe in CL as well… your idea looks fantastic! Wish I could sample it along with your co-workers!
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!
This looks absolutely divine – your lucky co-workers! Glad you're in your new house! Hope you get settled in soon.
Wow, wish I had rum on hand because I too have 6 overripe bananas. AAAAND bananas foster is my favorite dessert!
That looks so good, I am drooling! I am glad you are all moved and moving forward hurray!
Rum is always the right answer! LOL
Can I have a slice please? Pretty please?
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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