Bananas Foster Graham Cupcakes

It's that time again, Mardi Gras is calling my name. There are so many wonderful dishes connected with our time in New Orleans. Hopefully I can make a couple of them before the fete is over. We love Bananas Foster and I wanted to make it somehow...with a twist of course. You know I love cupcakes and this seemed like a fun way to do Bananas Fosters. If you like Bananas Foster, you will love these!!!

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
3 tablespoons milk
Streusel topping:
1 1/2 cups chopped walnuts or graham crackers crunched up
1/3 cup all-purpose flour
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter
For the Rum Glaze:
1/4 cup (4 tablespoons) butter
2 tablespoons water
1/4 cup light brown sugar
1/4 cup rum

 Preheat oven to 350°F.
I made 12 cupcakes with this batter (use cupcake liners) and used leftovers on a small loaf pan that I sprayed with cooking spray.
Combine ingredients for streusel topping in a medium bowl and combine with fingers to create a crumbly topping with the butter evenly distributed. I didn't use walnuts, instead I crumbled graham crackers and used them for a little crunch. 
Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
Spread batter into prepared pans. Sprinkle the streusel topping evenly over the batter. Bake until toothpick test comes out clean - about 60 minutes for loaf and 20 minutes for cupcakes until golden. 
To make the rum glaze, combine the butter, water and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.
Cool the cake/cupcakes on a wire rack for 5 minutes. Then, using a skewer poke holes all over the top of the loaf and tops of cupcakes. Using pastry brush, paint rum glaze over tops. Let the cake sit for about 5 minutes and then brush on the remaining glaze, a little at a time, until it is all absorbed into the bread.
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