Bananas Foster Coffee Cake with Vanilla-Rum Sauce

By MJH

Makes 8 to 10 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

Preparation

Step 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.

Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy.
Add 1 cup brown sugar; beat until fluffy.
Beat in eggs 1 at a time.

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.

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.

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.