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Banana Rum Coffee Cake

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Sink your teeth into the South Pacific with this easy breezy treat, made with Spice Cake, bananas and rum.

  • Hands-On Time: 25 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 48 1" by 2" bars
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • 1 package Signature Spice Cake Mix
  • ¼ cup vegetable oil
  • 4 eggs
  • 2 cups ripe bananas
  • ½ cup + ⅓ cup light brown sugar
  • ½ tsp. rum extract
  • ½ tsp. ground cinnamon
  • ½ tsp. salt
  • Streusel Topping
  • ¾ cup light brown sugar
  • 1 ¾ cup all-purpose flour
  • 1 ½ tsp. ground cinnamon
  • ½ tsp. coarse salt
  • 1 ½ sticks cold unsalted butter, cut into small pieces.

Baking Instructions

  1. Preheat oven to 325°F.
  2. Reserve ½ cup dry cake mix. In a large bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Press firmly on the bottom of 13" x 9" pan.
  3. In the same bowl combine remaining ingredients (Not including the Streusel) and mix well. Pour over prepared crust. Place the 13" x 9" pan on a cookie sheet (to prevent excessive browning on the bottom) then place and in a 325°F preheated oven for 25 minutes.
  4. Prepare streusel combine all dry ingredients and cut in butter until the mixture is crumbly.
  5. After the first bake time of 25 minutes has elapsed remove the 13" x 9" pan from the oven and spread the streusel topping evenly over the top of the Coffee Banana Bar.
  6. Place back in the oven on the cookie sheet to prevent the bottom from getting to dark.
  7. Bake 20 minutes more until your Banana Rum Coffee Cake is set and the top is golden.

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Tips

Gluten Free

Gluten Free

I need gluten free recipes. I have two grand children who are on a gluten free diet.


red velvet sandwich cookies

red velvet sandwich cookies

I followed the suggestions using 2 eggs and 2 tablespoons of oil. I mixed all the wet ingredients first then the cake mix. Turned out great! I also used a cupcake pan, sprayed with non stick spray and just dropped a teaspoonful in. Mashed LIGHTLY down and baked at 325 for 8-10 mins. No need to chill at all! They came out perfectly round with slightly crisp edges but soft yummy middle. The next time I make, I will try sifting the mix first. Had a lot of stirring to break up the balls of dry mix





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