Louisiana Banana Cake with Pecan Praline Topping

3/4 c dark brown sugar
1/3 c butter -- softened
3 bananas -- ripe
1/4 c buttermilk
2 tbsps rum
1 egg
1 1/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/4 c chopped pecans -- toasted
Pecan Praline Topping:
1/4 c butter
1/2 c dark brown sugar
5 tbsps milk
2 c powdered sugar
1 tsp vanilla
1/2 c pecan halves -- toasted and coarsely broken


Preheat oven to 350. Grease and flour a 9 inch square pan.

Cream sugar, butter, and bananas until smooth and creamy. Beat
in buttermilk, rum, and egg. Blend in all remaining cake
ingredients.
Pour into pan. bake 25 to 30 minutes, or until toothpick comes
out clean. Cool completely, then spread with topping.

For topping: 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 vanilla. Stir in nuts.

Source: The Great American Bake Sale, Copyright: 1991