-
1
* Plus extra for pan.
-
2
For the topping: Put the banana chips between 2 pcs of wax paper and crush them into approximately 1/2-inch pcs with a rolling pin or possibly the flat side of a meat pounder.
-
3
You should have about 3/4 c. banana chips pcs.
-
4
Heat the butter and brown sugar in a small saucepan over medium heat.
-
5
Bring the mix to a boil and cook for 30 seconds, stirring constantly.
-
6
Remove the pan from the heat and stir in the banana chips and minced pecans till they are well coated with the brown sugar mix.
-
7
Set aside.
-
8
Position an oven rack in the middle of the oven.
-
9
Preheat the oven to 325 F. Butter the bottom and sides of a 2-inch deep, 9-inch layer pan.
-
10
Line the bottom of the pan with parchment or possibly wax paper and butter the paper.
-
11
For the cake: Sift the flour, baking pwdr, salt and cinnamon together.
-
12
Set aside.
-
13
Put the 6 Tbsp.
-
14
softened butter in the large bowl of an electric mixer and beat on medium speed 15 seconds.
-
15
Slowly add in the sugar and beat 2 min.
-
16
The mix will be thick.
-
17
Add in the Large eggs and beat for 1 minute.
-
18
Stop the mixer and scrape the bowl's sides down once during this beating.
-
19
Add in the vanilla and rum.
-
20
Gently stir the baking soda into the lowfat sour cream.
-
21
Stir the lowfat sour cream mix into the mashed bananas.
-
22
The banana mix will be lumpy.
-
23
Decrease the mixer's speed to low and add in the flour mix and the banana mix alternately, beginning and ending with the flour mix (3 additions of flour, 2 of banana).
-
24
Stop mixing as soon as the last addition of flour is incorporated.
-
25
Spread half the batter in the prepared pan.
-
26
Sprinkle 1/2 c. of the topping proportionately over the batter.
-
27
Spread the remaining batter proportionately over the topping.
-
28
Sprinkle the remaining banana crunch topping proportionately over the batter.
-
29
Bake in the preheated oven till a toothpick inserted into the center of the cake comes out clean, about 1 hour.
-
30
Cold the cake in the pan on a wire cooling rack for about 2 hrs.
-
31
Use a small sharp knife to loosen the sides of the cake from the pan.
-
32
Place a flat plate on top of the cake and invert the cake onto the plate.
-
33
Carefully remove and throw away the paper liner.
-
34
Place another flat plate or possibly a moisture-resistant cardboard cake circle on the bottom of the cake and invert the cake.
-
35
The cake is now right-side up.
-
36
Replace any of the topping which may have fallen off the top.
-
37
To freeze: Wrap the cooled cake tightly with plastic wrap then heavy aluminum foil.
-
38
Label with date and contents.
-
39
Freeze up to 3 months.
