Bananas Foster Coffee Cake with Vanilla-Rum Sauce

Substitute extra cream for rum in the sauce, if you prefer.

Bananas Foster Coffee Cake with Vanilla-Rum Sauce
Bananas Foster Coffee Cake with Vanilla-Rum Sauce

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups mashed ripe bananas

  • 7

    tablespoons light rum, divided

  • 2

    cups brown sugar, divided

  • 1 1/2

    cups soft butter, divided

  • 2

    teaspoons vanilla extract, divided

  • 8

    ounces cream cheese, softened

  • 2

    large eggs

  • 3 1/4

    cups plus 3 Tbsp. all-purpose flour, divided

  • 5/8

    teaspoon table salt, divided

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1 1/2

    cups chopped pecans

  • 1

    teaspoon ground cinnamon

  • 1

    cup granulated sugar

  • 2

    cups heavy cream

Directions

1. Preheat oven to 350°. Cook bananas, 3 Tbsp. rum, 1/2 cup brown sugar, and 1/4 cup butter in a skillet until mixture is bubbly. Cool; stir in 1 tsp. vanilla. 2. Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy. Add1 cup brown sugar; beat until fluffy. Beat in eggs 1 at a time. 3. Stir together 3 cups flour, 1/2 tsp. salt, and next 2 ingredients; add to cream cheese mixture. Beat at low speed to blend. Stir in banana mixture. Spoon into a greased and floured 13- x 9-inch pan. 4. Combine pecans, cinnamon, 1/2 cup brown sugar, and 1/4 cup flour. Melt 1/4 cup butter; stir into pecan mixture. Sprinkle over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. 5. Combine granulated sugar, 3 Tbsp. flour, and 1/8 tsp. salt in a saucepan over medium heat. Add cream and 1/2 cup butter; bring to a boil. Boil, whisking constantly, 2 minutes or until slightly thickened. Remove from heat; stir in 1/4 cup rum and 1 tsp. vanilla. Make-Ahead Tip Heat, Slice, and Eat: Bake the coffee cake and make the sauce on Christmas Eve day. Cool both, and cover. Chill the sauce, and reheat just before serving.

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