Louisiana banana cake (The great american bake sale)

                 A New Orléans inspired banana cake that features a pralin pecan topping. This cake is a must at a New Orléans brunch. Cut into small squares and add to your bread basket.

Makes one 9-inch square cake

• ¾ cup firmly packed dark brown sugar
• One-third cup butter or margarine, softened
• 3 medium-size bananas, mashed
• ¼ cup buttermilk
• 2 tablespoons rum
• 1 egg
• 1¼ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• Pinch of cloves
• Pinch of nutmeg
• ¼ cup chopped toasted pecans

Pecan praline topping

• ¼ cup butter or margarine
• ½ cup firmly packed dark brown sugar
• 5 tablespoons milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup toasted pecans halves, coarsely broken

The cake

1. Cream sugar, butter and bananas until smooth and creamy ; beat in buttermilk, rum and egg.
2. Blend in all remaining ingrédients except topping.
3. Pur into greased and floured 9-inch square pan.
4. Bake 25 to 30 minutes in oven at 350F (175C), or until toothpick inserted in center comes out clean.
5. Cool completely, then spread with frosting.

Pecan praline topping

1. Bring butter and sugar to boil in a small saucepan.
2. Cook over medium heat, stirring, 1 minute or until slightly thickened.
3. Let cool 10 minutes ; beat in milk, powdered sugar and vanilla.
4. Stir in nuts.

BON APPETIT