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    Home » Dessert Recipes

    Bananas Foster Snacking Cake

    Published: Nov 3, 2010 Last updated: Aug 18, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    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
    ⅓ cup applesauce
    2 large eggs
    1-½ cups all purpose flour
    ¼ cup pecan meal
    ¾ teaspoon baking soda
    ½ teaspoon salt
    ½ teaspoon ground cinnamon
    ⅛ teaspoon ground allspice
    Cooking spray
    ⅔ cup powdered sugar
    2 tablespoons butter
    2 tablespoons dark rum

    Preheat oven to 350°.

    Combine banana, ½ 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 ½ 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.

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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