TOPPING:
1/2 cp unsalted butter
1 cp packed brown sugar
3 tbsp corn syrup
3/4 cp walnut halves
CAKE:
1 3/4 cp cake and pastry flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cp unsalted butter, room temp
1/2 cp sugar, 1/2 cp packed brown sugar
2 large eggs
1 cp ripe mashed bananas (2-3)
3 tbsp sour cream
1 tsp rum flavour
1 tsp vanilla
Vanilla ice cream
For topping, butter 8-inch round cake pan with 2 inch high sides.
In medium saucepan, bring butter, brown sugar and corn syrup to a boil over medium heat, stirring constantly, until butter melts. Boil 1 minute. Stir in walnuts. Pour into prepared pan. Let cool completely.
For cake, sift flour, powder, soda and salt into a medium bowl. In a large bowl, using an electric mixer, beat butter and sugars until blended. Add eggs, 1 at a time, then bananas, sour cream, rum and vanilla. Beat in flour mix in 2 batches just until combined. Spoon batter into pan over topping.
Bake @ 350 until tester comes out clean, about 55 minutes. Cool 15 minutes. Slide knife around edge of pan. Place plate upside down over pan; gently invert. Let stand 5 minutes before gently removing pan. Cool at least 15 minutes to let topping set.
Serve warm or at room temp with ice cream. Makes 8 servings.
