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Bananas Foster Crumb Cake - omgoodness this was good!

Veteran Member
5019 posts
Joined: Dec 10, 2005


Posted to Thread #29574 at 3:26 pm on Apr 20, 2017

I'm not even going to confess how much of this I ate yesterday.....

Bananas Foster Crumb Cake Taste of The South

• Ό cup unsalted butter
• 1 cup firmly packaged light brown sugar
• 2 large bananas, roughly chopped
• 2 Tbsp. dark rum (optional – I left out)
• 1 Tbsp. heavy cream

• 1/3 cup firmly packaged light brown sugar
• 3 Tbsp. flour
• Ό tsp. ground cinnamon
• 2 ½ Tbsp. unsalted butter, melted
• ½ cup pecans, chopped (I used walnuts)

½ cup unsalted butter, softened
1 cup sugar
2 large eggs
1 egg yolk (my addition)
2 Tbsp. veg. oil (my thought/addition to add next time)
1 tsp vanilla extract
1 ½ cups flour
1 tsp. baking powder
1 tsp. salt
1/3 cup sour cream (I used a rich buttermilk instead)

For filling: in a large saucepan, melt butter over med-high heat. Stir in brown sugar; cook until sugar is dissolved. Add bananas, and cook, gently stirring, until bananas are softened, about 4 minutes. Remove from; set bananas aside for cake. Return brown sugar mixture to heat, stir in rum and cream. Cook until thicken, stirring constantly, about 2 minutes. Remove from heat, and let cool until filling reached a spreadable consistency, about 15 minutes. (I did not do it this way out of sheer laziness. I didn’t remove the bananas, instead I just added the cream and mushed it all a bit so that my banana pieces weren’t as large as they started out. And then I put it aside to cool – this took more than 1 hour).

For topping: in a a small bowl, whisk together brown sugar, flour and cinnamon. Add melted butter, and stir until crumbly. Stir in pecans.

For cake: Preheat oven to 350 F. Spray a 9 inch cast-iron skillet with cooking spray (I used a 9 x 9 cake pan).

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a small bowl, mash cooked bananas. Stir in bananas and vanilla into butter mixture (I added the vanilla to the cake batter).

In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to batter mix, beating just until combined. Fold in sour cream. Spread three-quarters of batter in prepared skillet and spread with filling. Top with remaining batter, smoothing top with a spatula. Sprinkle with crumb topping.

Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes, loosely covering with foil to prevent excess browning, if necessary (I needed to).

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