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