Made by: Cathy
This is the dessert I made for our anniversary dinner. We never saved our wedding cake to eat on our anniversary. The thought of eating freezer burned year old cake just doesn't seem appetizing to me.
This is a really good cake. It's moist and flavorful.
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1-3/4 cups packed brown sugar
10 tablespoons butter, softened
3 medium very ripe bananas, mashed
1/2 cup fat free greek yogurt (I used plain fat free yogurt)
1 tablespoon vanilla extract (I inadvertently used only 1 teaspoon)
3/4 cup sifted powdered sugar
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract (I used Captain Morgan Spiced Rum)
1 tablespoon butter, melted
1. Preheat oven to 375°F.
2. In a bowl, combine flour, baking powder, baking soda, and cinnamon. In a separate bowl, combine banana, yogurt, and vanilla. Set aside.
3. Beat brown sugar and butter at medium speed of a mixer until light and fluffy. Add eggs, beating until well-blended.
4. With mixer running at low speed, add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture.
5. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 375°F for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.
For the Glaze:
Combine powdered sugar, rum, and melted butter; stir until smooth. Drizzle over cake.
Note: When using rum extract add 2 tablespoons skim milk to glaze.
I brought some leftovers to work and got rave reviews. I'll try adding the correct amount of vanilla next time to see how the flavor varies.