Louisiana banana cake (A New Orleans inspiration)

That features a praline pecan topping.

- ¾ cup firmly packed dark brown sugar
- ½ cup butter or margarine, softened
- 3 medium size ripe 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
- ½teaspoon cinnamon
- Pinch of cloves
- Pinch of nutmeg
- ¼ cup chopped toasted pecans

Pecan praline topping (recipe follows)

Cream sugar, butter and bananas until smooth and creamy.
Beat in buttermilk, rum and egg.
Blend in all remaining ingredients except topping.
Pour into greased and floured 9-inch square pan.
Bake 25-30 minutes in 350F oven.
Cool completely, then spread with topping.

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 pecan halves, coarsely broken

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

Good idea for a sunday brunch

BON APPETIT