Categories: Cakes - Frosting - Icing

Ingredients

• 1/2 cup chopped pecans
• 1 cup packed dark brown sugar
• 3/4 cup unsalted butter, cut up, softened, divided
• 1/2 tsp. ground cinnamon
• 2 Tbsp. dark rum or 1/2 tsp. rum extract mixed with 2 Tbsp. water
• 3 larger ripe but firm bananas with green tips, sliced diagonally (1/4 inch)
• 1/4 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup sour cream

Directions

1. Preheat oven to 350 degrees. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.

2. Heat brown sugar, 1/4 cup of the butter and cinnamon in small saucepan over medium-low heat until butter is melted and mixture is smooth, stirring occasionally. Stir in rum. Pour into 9 × 2-inch round cake pan.

3. Arrange banana slices in concentric circles over brown sugar mixture.

4. Beat remaining 1/2 cup butter and sugar in large bowl at medium speed 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

5. Combine flour, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in three parts alternately with sour cream, beginning and ending with flour mixture. Spoon and gently spread batter over bananas.

6. Bake 45 to 55 minutes or until cake is golden brown and toothpick inserted at center comes out clean.

7. Cool in pan on wire rack 15 minutes. Run small knife around edge of cake, carefully invert onto serving platter. Serve warm.

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