Bananas Foster Coffee Cake with Vanilla-Rum Sauce

I had no rum so I used Bolivar coffee liqueur instead.  It was delicious. A moist and fluffy cake with smooth, creamy sauce.  The mix of cinnamon, butter and sugar in the pecans was perfect! I'm not a fan of banana flavor but like it's nutritional value, it's more like a coffee cake with subtle banana flavor. And the vanilla & liqueur in the sauce gave the rich, sweet, creamy, buttery flavor an awesome finish Loved it!

Oh my gosh was that delicious. One of my new favorite recipes.  I added 1/2 c. Sour cream since it looked dry and it came out very moist. I baked mine in a brownie pan for freezing individual servings.

I followed the recipe exact, this is a very good recipe! I wouldn't change a thing. 

Good but mine came out a tad dry and a little short on the banana flavor..... I would add another banana.

Absolutely delicious and the cake freezes well! The rum sauce stayed fresh in the refrigerator for 3 weeks, so I could defrost some of the cake once a week and keep enjoying it with the sauce. My young teens thought the rum in the rum sauce was a bit strong. Maybe best for adults.

I made this fabulous coffee cake for a December brunch. I followed the recipe to the letter and had beautiful results. The cake is good but the sauce is so delicious that it should be served over this cake and any pecan pie or pound cake you have available. The banana mixture for the cake is delicious. Be sure to serve this warm. Everyone at the brunch raved about the cake.