This has become my favorite banana "bread" ever.

The posting below has been slightly modified: it has been converted to HTML, and some typographical errors have been corrected (eg, "margarine" has been replaced with "butter").

From: wilkins@scubed.SCUBED.COM (Darin Wilkins)
Subject: $5000 cake
Summary: another winning recipe
Message-ID: <904@scubed.SCUBED.COM>
Date: 24 Sep 91 10:02:00 GMT
Organization: S-CUBED, A Division of Maxwell Labs; San Diego CA

This recipe won the $5000 grand prize for Paula Cassidy of Berkeley,
CA, in the 3rd annual Quaker's Contemporary Classics recipe contest.
This contest required cooks to use corn meal in innovative recipes.
She created a cake recipe, using the flavors of the famous New Orleans
dessert Bananas Foster - ripe bananas and rum.

Bananas Foster Corn Meal Crunch Cake (serves 12)

Pre-heat oven to 350 F. Grease 10-inch tube pan.

Streusel topping

      1/2 C  all-purpose flour
      1/3 C  chopped pecans
      1/4 C  brown sugar, firmly packed
      1/4 C  butter, melted.

Combine the above ingredients and mix until crumbly.


Beat until fluffy:

      1/2 C  butter, softened
    1 1/2 C  granulated sugar

Add, 1 at a time, beating well after each addition:

          2  eggs

Blend in:

    1 1/4 C  ripe banana, mashed (about 4 medium)
      1/4 C  light or dark rum
      1 tsp  vanilla

Combine separately, the following dry ingredients:

    1 1/2 C  all-purpose flour
      3/4 C  corn meal
  1 1/2 tsp  baking powder
    1/2 tsp  baking soda
    1/2 tsp  salt (optional)

Add the dry ingredients to the banana mixture. Mix only until just blended (do not overmix).

Pour into prepared pan. Sprinkle with streusel mixture.

Bake 45 to 55 minutes, or until wooden pick inserted into center comes out clean.

Cool completely. Remove from pan.

Garnish with sweetened whipped cream and sliced bananas, if desired.

Yields 12 servings, each serving:

calories 370
fat 15 grams
cholesterol 35 mg
sodium 230 mg

Ed Santiago