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.
