I'm not even going to confess how much of this I ate yesterday.....
Bananas Foster Crumb Cake Taste of The South
Filling:
• ¼ 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
Topping:
• 1/3 cup firmly packaged light brown sugar
• 3 Tbsp. flour
• ¼ tsp. ground cinnamon
• 2 ½ Tbsp. unsalted butter, melted
• ½ cup pecans, chopped (I used walnuts)
Cake:
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).
Bananas Foster Crumb Cake Taste of The South
Filling:
• ¼ 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
Topping:
• 1/3 cup firmly packaged light brown sugar
• 3 Tbsp. flour
• ¼ tsp. ground cinnamon
• 2 ½ Tbsp. unsalted butter, melted
• ½ cup pecans, chopped (I used walnuts)
Cake:
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).