Louisiana Banana Cake with Pecan Praline Topping

[valchemist]

I have a cookbook called The Great American Bakesale that I have used often with great success. The recipes in it are very easy and every one I have tried has been a winner.

I finally made the banana cake from this book and it is fabulous. The cake is really moist and its rich banana flavor is complemented perfectly by the praline frosting.

DH told me "this is better than banana bread" which is a real compliment coming from him. He loves banana bread and would usually prefer having it over a sweet or decadent dessert. But this cake won him over.

It is really easy to make. It can be doubled and baked in a 15x10 jelly roll pan. If you don't have the rum, I think you could leave it out and add some vanilla or rum extract. I couldn't taste the rum in the final product anyway.

Val


* Exported from MasterCook *

Louisiana Banana Cake with Pecan Praline Topping

Recipe By :Alison Boteler
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c dark brown sugar
1/3 c butter -- softened
3 bananas -- ripe
1/4 c buttermilk
2 tbsps rum
1 egg
1 1/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/4 c chopped pecans -- toasted
Pecan Praline Topping
1/4 c butter
1/2 c dark brown sugar
5 tbsps milk
2 c powdered sugar
1 tsp vanilla
1/2 c pecan halves -- toasted and coarsely broken

preheat oven to 350. grease and flour a 9 inch square pan.

cream sugar, butter, and bananas until smooth and creamy. beat in buttermilk, rum, and egg. blend in all remaining cake ingredients.

pour into pan. bake 25 to 30 minutes, or until toothpick comes out clean. cool completely, then spread with topping.

for topping: bring butter and sugar to a boil in a small saucepan. cook over medium heat, stirring, 1 minute or until slightly thickened. let cool 10 minutes. beat in milk, powdered sugar, and vanilla. stir in nuts.

Source:
"The Great American Bake Sale"
Copyright:
"1991"


Per Serving (excluding unknown items): 486 Calories; 17g Fat (31.1% calories from fat); 4g Protein; 81g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 276mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 4 Other Carbohydrates.

[sneezles]

OOOOWEE, Mais friend, this do indeed look good!!

[pammy]

Thanks again for posting this, Val. As I said on the "What's cooking" thread, we loved this cake. I subbed white whole wheat flour for the regular flour, and used 1/4 C. plain yogurt instead of buttermilk, and it came out fabulously. This would be a good one for a cookout.

[trodman]

The cake sounds wonderful! Is this for just 1- 9" pan or is it a two layer cake?

[RUSTYSMOM]

THis does look GOOD! It looks similar to me to the Jamaican Banana Bread - which we love. Have you tried that one to say if they are alike? Thanks.

[valchemist]

trodman - it is for one 9-inch square pan. but I wish I had doubled the recipe because the cake is almost gone. sooo yummy.

rustysmom - I have never had the Jamaican Banana bread, but this is really different from a banana bread. It is very mosit and dense. But perhaps the Jamaican Bread is like that too?

pammy - I did see your review on the other thread. glad you loved it too.

val

[CKL]

This DOES look great. We have a guest coming this weekend who's asked my fiancee to make banana bread so I think I'll ask her to give this one a whirl. I love pecans!

[kima]

Another two thumbs up for this cake! I made it this morning before it got hot. Its half gone already!
I didn't have pecans so used walnuts-other than that no changes. I even had some Rum in the house (highly unusual for us!) I love how moist this cake is. Again thanks Val!

Came back to say that I made up the whole icing recipe-but half would have been more than enough for a cake this size!

[RUSTYSMOM]

I can't wait to try it. Now I have to go buy some bananas just to let them get good and ripe!

[sneezles]

Val,
Just wanted to say thanks for this recipe! I made the cake this past weekend and it is wonderful!!!!

[RUSTYSMOM]

I made this this past weekend as well. It was fabulous. In answering my own question - it is NOT at all like Jamaican Banana Bread. Both are excellent - this is truly like a dessert ( although I served it with brunch). Not to worry it is all gone.... Too tempting to have in the house...

[valchemist]

Thanks for letting me know, you two. Glad you enjoyed it as much as we did.

I have some bananas ripening now for another dessert. I don't want to post the recipe in case it is a flop, but I will post the recipe and review if it is decent. (The recipe is for Peanut Butter Oatmeal Banana Squares.)

[beacooker]

Val - I am holding you personally responsible for every extra pound I put on. Just about every dessert I make anymore is a recipe you posted or recommended! I can't wait to try this one.

[RUSTYSMOM]

YUM- I can't wait to hear how the PB Oatmeal Banana squares come out. Sounds yummy!!! I am afraid i may also have to hold you accountable for these few (OKAY 5) extra pounds. Didn't you start that ICE CREAM thread!!!

[akairo]

This looks fabulous! And it may be just the thing to give to neighbors who are taking care of the animals while we are away.

Thanks

Tamara

[smpv]

Val,

Thanks for posting this. I tried this last night and it is fantastic! I always have too ripe of bananas since my husband works for Chiquita and he gets them free.

Pat

[Linda in MO]

I made this a couple of weeks ago and we really enjoyed it. My husband really loved it. I decided it needed a little tweaking though. I wanted more spice, less icing, etc. And I also wanted to lighten it a little. Oh, and I use light brown sugar because I don't like dark. Anyway, here's what I came up with and this is how I'm going to make it from now on. The one thing I forgot to do was add a pinch of salt (because I used unsalted butter), but I will add it next time.
Thanks for posting, Val. I will make this again and again!

* Exported from MasterCook *

Louisiana Banana Cake with Pecan Praline Topping

Recipe By : I adapted from The Great American Bake Sale
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c. dark or light brown sugar
1/4 c. butter -- softened
3 medium over-ripe bananas
1/3 c. low-fat buttermilk
2 T. rum
1 egg
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
Pecan Praline Topping:
2 T. butter
1/4 c. dark or light brown sugar
2 T. milk
1 c. powdered sugar
1 tsp. vanilla
1/3 to 1/2 c. pecan halves -- toasted and coarsely broken

Preheat oven to 350. Grease a 9 inch round spring-form pan with Pam.

Cream sugar, butter, and bananas until smooth and creamy. Beat in buttermilk, rum, and egg.

Combine flour, baking powder, baking soda, and spices in a small bowl. Add to banana mixture and mix until blended.

Pour into pan. Bake 25 to 30 minutes, or until toothpick comes out clean. Cool completely, then spread with topping.

For topping: bring butter and sugar to a boil in a small saucepan. Cook over medium heat, stirring, 1 minute or until slightly thickened. Let cool 10 minutes. With mixer beat in milk, powdered sugar, and vanilla. Stir in nuts.


Note: If using unsalted butter, you might want to add a pinch or two of salt to the flour mixture.

[valchemist]

thanks for letting me know, Linda. the original was fairly light, but your version is even better for those who are watching their points. and if it still tastes great, why not keep on making it that way?? (I'll stick with the full amount of topping, though, since I love that stuff. )

[onowahine]

hi! just came across your old posting for louisiana banana cake and would like to try it. However, I've had a bad experience with nutmeg and wonder if i can omit it. last time i used it in a carrot cake and i didn't like the nutmeg taste at all!! may even leave out the cloves as i'm not a "spicy" type person.

[valchemist]

yes. this will still be great even without nutmeg/cloves.

[sneezles]

Originally posted by onowahine
hi! just came across your old posting for louisiana banana cake and would like to try it. However, I've had a bad experience with nutmeg and wonder if i can omit it. last time i used it in a carrot cake and i didn't like the nutmeg taste at all!! may even leave out the cloves as i'm not a "spicy" type person.

You can try subbing mace for the nutmeg as it's much milder in taste and you can sub allspice for the cloves or just use allspice for both...just 1/8th tsp as it would compliment the cinnamon.

[onowahine]

Thanks valchemist and sneezles for your replies. Will definitely try this cake soon.

[Kuvy]

Holy Moly...
This was absolutely fantastic, and the perfect thing to make on a freezing, grey day like today!

Lindo in MO - I made your version of the recipe and I can't imagine how it could taste any better with the extra fat, etc. There was still quite a generous amount of icing with the new quantities. I might reduce the amount a little next time (then again, I might not!! LOL).

I had to sub hazlenuts for the pecans but it was still deeelish.

I'm wondering - if you have it in Mastercook - can you post the new "light" nutritional info? I've got to work out the points for the 2-3 slices I gobbled up today!!! (dreading it!)
Thanks!!

[valchemist]

assuming 1/2 cup hazelnuts:
Per Serving (excluding unknown items): 383 Calories; 14g Fat (31.6% calories from fat); 4g Protein; 62g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.

assuming 1/3 cup hazelnuts:
Per Serving (excluding unknown items): 367 Calories; 12g Fat (29.2% calories from fat); 4g Protein; 61g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 2 1/2 Other Carbohydrates.

[Kuvy]

Thanks Val!!!!!!!

I was just thinking about the fact that it's my one-year CL BB anniversary this week - and - it sounds weird but - how much it's changed my life!! It's provided me with HOURS (too many! ) of fun... and knowledge... and awesome recipes (therefore amazing food)... and made me feel validated, and connected, to other people who like to think about food as much as me!!!

[leightx]

I made this for brunch yesterday (along with the cheese danishes) and everyone LOVED it! Surprisingly, I actually thought it was a bit too sweet (strange, coming from me - I have a HUGE sweet tooth!). It didn't stop me from having 2 slices however! I tried Val's original recipe, but I'll have to try Linda's version the next time. This was a great way to use up the spotty bananas - banana bread just gets old sometimes!

[Beth]

Boy, I don't know where I was, but I missed this the first and second go rounds. I'm glad to have something else to make with bananas that get too ripe, and this sounds great. Am copying it and will definitely try it. Thanks, Val and Linda!

[MISSINDI]

Thanks for bumping this up - just printed it. Never saw it the first time around, but looks delicious ... have bananas just about perfect for it, too!

[blazedog]

Yes - thanks for the bump -- I love cakes that work for casual baking -- a layer cake with icing is often just too much.

Any other recommendations from this cookbook?

[Kathy B]

Just a question....do you think I could freeze the cake (without icing) and ice it later when thawed? I have some bananas I need to use, but DD just made some chocolate chips cookies. I don't want too many sweets around at once.

Also, how do you think it would be without icing? I don't usually ice cakes, because if I do DH usually will not eat them. (I think something is wrong with him..... )