Substitute extra cream for rum in the sauce, if you prefer.
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
How to Make It
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. Add1 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.
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.
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.
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.
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