The luscious flavor of the Bananas Foster is baked right into this soft & crumbly Caramel Banana Coffee Cake! Breakfast is served!
Course Brunch, Dessert
Cuisine American, Australian
Keyword banana coffee cake
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 16
Calories 482kcal
Author Erica
Ingredients
Rummy Brown Butter**
1 ¼cupunsalted butter
2tablespoonsrum
1teaspoonvanilla extract
1tablespoon + 1 teaspoonground cinnamon
Banana Cake
½cupRummy Brown Butter**
½cuplight brown sugarpacked
2eggsbeaten
3bananasover ripened
2 ½cupsall-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonsalt
¼milk
½cupchopped nutsoptional
Banana Filling
¾cupRummy Brown Butter**
1cuplight brown sugarpacked
Ground cinnamonif desired
1bananaripe and thinly sliced
Rum Glaze [this will make more than you need!]
1cupbrown sugarpacked
½cupunsalted butter
¼cupevaporated milk
1cuppowdered sugar
1tablespoonrum
Instructions
Rummy Brown Butter**
Over medium heat, melt butter, stirring constantly. As the butter boils and bubbles, continue stirring and watch for it to turn a light brown shade. Be sure not to wait too long to remove it from the heat, as it's very easy to burn butter this way.
Remove the pan from the heat. Whisk in the rum, vanilla extract, and cinnamon.
Transfer brown butter in a small bowl, and set the bowl in the refrigerator for about 10 minutes to stiffen up for use in this recipe.
Banana Cake
Preheat oven to 350 degrees F. Grease two 9 inch cake pans and set aside.
In a stand mixer fitted with a paddle attachment, cream ½ cup Rummy Brown Butter with sugars for 3 minutes, until fluffy; add beaten eggs and mix until combined. Add bananas and beat until combined.
In a separate bowl, combine flour, baking powder, baking soda & salt; add to wet ingredients slowly, mixing until incorporated.
Add milk and nuts and mix until well blended. Divide batter into prepared pans.
Banana Filling
Cream remaining chilled Rummy Brown Butter with brown sugar until fully combined, adding more cinnamon if desired. Fold banana slices into brown sugar mixture.
Drop spoonfuls onto cake batter, swirling with a knife to your heart's content!
Bake cakes for 25-35 minutes, until a toothpick inserted in the center comes out clean - make sure you don't poke a chunk of cinnamon swirl by mistake!
Remove from oven and cool for 10 minutes, before moving cakes from pans to plates.
Rum Glaze [this will make more than you need!]
In a medium saucepan, bring brown sugar, butter, and evaporated milk to a boil over medium heat, whisking constantly for 1 minute.
Remove pan from heat, and gradually whisk in powdered sugar until smooth.
Let cool for about 5 minutes; add rum, and whisk until thickened before drizzling on cooled cake.