franefrane
Instructions:
For the bananas foster filling:
In a medium saucepan, melt butter; stir in brown sugar, until sugar is dissolved. add bananas until bananas are softened (about 4 minutes). Removed bananas from the brown sugar mixture and set aside. Return brown sugar mixture to the heat, stir in the rum and whipping cream. Continue cooking while stirring constantly, until thickened (about 2 minutes). Set aside to cool (about 15 minutes).
For the crumb topping:
In a small bowl whisk together the brown sugar, flour, cinnamon and pecans. Pour the melted butter over brown sugar mixture, stir to combine. Set aside.
For the cake:
Preheat oven to 350°. Spray a 9 to 10 -inch cast iron skillet with non stick cooking spray.
In a large mixing bowl beat the butter and sugar until fluffy (about 3 minutes). Add eggs, continue beating until light and fluffy, stopping to scrape the sides.
In a small bowl mash reserved bananas. Stir bananas and vanilla into butter mixture.
In a medium bowl whisk together the flour, baking powder and salt. With mixer on low, gradually add the flour mixture and butter mixture until just combined. Fold in sour cream. Spread three fourths of the batter in prepared skillet, and spread on the reserved brown sugar and rum filling. Top with remaining batter, smooth top. Sprinkle on crumb topping.
Bake 55-60 minutes or until a toothpick inserted into the center comes out clean. TIP: To prevent excess browning you can loosely cover the cake with foil. Serve Butter Rum Sauce on the side.
For the butter rum sauce:
Combine the sugar, water, butter, flour and salt. Bring to a boil for 3 minutes. Stir in rum and vanilla bring back to a boil for 1 minute. Pour into a glass container. Serve hot or at room temperature.
