Bananas Foster Snack Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword banana-cake, bananas-foster-recipes, bananas-foster-snack-cake

Prep Time 20

Cook Time 55

Cooling time 4

Total Time 5 15

Servings pieces

Calories 659kcal

Author Melissa Sperka

Ingredients

3/4 cup butter softened
3/4 cup light brown sugar
3/4 cup granulated sugar
1 tsp pure vanilla extract
1 tsp pure rum extract
3 large eggs
3 medium bananas mashed [To equal 1 1/2 cup]
2 1/4 cup all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 1/2 cup pecan or walnut pieces toasted and divided
Frosting:
1 8 oz package cream cheese softened
1/2 cup butter softened
2 1/2 cup powdered sugar
1 tsp pure rum extract
Additional sliced bananas and warm caramel for serving [see Cook's note]
Alternate frosting: 3 cup sweetened fresh whipped cream

Instructions

Preheat the oven to 325°F. Spray a 9x9-inch non-stick baking pan with baking spray. Set aside.
In a large bowl using an electric mixer cream together the softened butter, brown sugar, granulated sugar, vanilla and rum. Beat until light and fluffy.
Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl. Beat in the mashed bananas just until combined.
In a medium bowl use a whisk to sift together the flour, ground cinnamon, baking soda and salt. On low speed, add to the creamed mixture alternately with the buttermilk starting and ending with flour. Beat until fully combined.
Mix 1/2 toasted pecans into the batter by hand. Pour into the prepared baking pan.
Bake for 45-55 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan on a cooling rack.
Cream Cheese Frosting: Using a hand mixer, beat together the cream cheese, softened butter and vanilla until fluffy. Add the powdered sugar 1 cup at a time. Beat until light and fluffy.
Frost the cooled cake. Garnish with remaining 1 cup toasted pecans.
Top with additional sliced bananas and a drizzle of warm caramel just before serving.

Notes

1) To toast the pecans, place in a single layer on a baking sheet. Roast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter.
2.) I use one 14 oz can of dulce de leche warmed and thinned with half & half for the caramel topping.

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