Hands-on Time
20 Mins
Total Time
1 Hour 45 Mins
Yield
Makes 8 to 10 servings

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

How to Make It

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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Make-Ahead Tip

Step 7

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.

Ratings & Reviews

SamanthaHebert
June 04, 2017
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.

Peppygirl's Review

Dreamon
December 16, 2014
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.

Spectacular!

loriannlaflamme
July 24, 2018
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!

AmyNJames's Review

Peppygirl
February 02, 2015
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.

Good flavor

AmyNJames
March 18, 2015
Good but mine came out a tad dry and a little short on the banana flavor..... I would add another banana.

Excellent recipe.

Shawnag
January 22, 2017
I followed the recipe exact, this is a very good recipe! I wouldn't change a thing.