Bananas Foster Crunch Cake 1/2 cup butter or margarine, softened 1 1/2 cups granulated sugar 2 large eggs 2 cups mashed bananas 1/4 cup light rum 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 3/4 cup cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup all-purpose flour 1/3 cup chopped pecans 1/4 cup firmly packed brown sugar 1/4 cup butter or margarine, melted Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in mashed bananas, rum and vanilla extract. Combine 1 1/2 cups flour and next 4 ingredients; add to butter mixture, mixing until blended. Pour into prepared tube pan; set aside. Combine 1/2 cup flour and remaining ingredients; sprinkle over batter. Bake for 55 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Yield: about 10 servings Per Serving: 483 Calories; 18g Fat (33.7% calories from fat); 5g Protein; 74g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 335mg Sodium Exchanges: 2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates