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Bananas Foster Coffee Cake with Rum Glaze
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5 from 1 vote

Bananas Foster Coffee Cake

A moist Bananas Foster Coffee Cake topped with a pecan streusel and a creamy rum sauce. There's no better way to start your day!
Course Breakfast
Cuisine Southern
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 554kcal
Author Christin Mahrlig


  • 1 1/2 cups mashed ripe bananas, about 3 large
  • 3 tablespoons dark or light rum
  • 1/2 cup packed light brown sugar
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 8 ounces cream cheese, softened
  • 1/2 cup butter softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup butter, melted

Rum Sauce

  • 1 1/2 cups heavy cream
  • 3 tablespoons light or dark rum
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup granulated sugar


  • Preheat oven to 350 degrees and grease a 13X9-inch baking dish.
  • In a medium pan, cook the mashed bananas, 3 tablespoons rum, 1/2 cup brown sugar, and 1/4 cup butter until butter is melted and mixture is bubbly. Remove from heat and stir in vanilla extract and 1/4 teaspoon cinnamon. Let cool.
  • Using an electric mixer, beat cream cheese and 1/2 cup softened butter until smooth and creamy.
  • Add 1 cup brown sugar and beat until fluffy.
  • Add eggs one at a time. Stop to scrape down sides of bowl to get everything mixed evenly.
  • In a medium bowl, combine flour, salt, baking powder, and baking soda. Add to cream cheese mixture and beat on low until combined.
  • Stir in banana mixture and pour batter into prepared pan.
  • In a bowl, mix together pecans, 1 teaspoon cinnamon,1/2 cup brown sugar, 1/4 cup flour, and melted butter. Sprinkle on top of batter.
  • Place in oven and bake for about 45 minutes, or until a toothpick inserted in middle comes out clean.
  • Meanwhile make rum sauce. In a small saucepan, bring heavy cream to a simmer. In a small bowl, whisk together rum and cornstarch. Add to heavy cream and whisk well. Continue to whisk and cook until thickened. Remove from heat and whisk in 1/2 cup granulated sugar.
  • To serve, cut coffee cake into squares and drizzle with rum sauce.


Calories: 554kcal