I recently was faced with an abundance of overripe bananas, and while my go-to in this situation is usually my mom’s banana bread, I was inspired by Banana’s Foster, another of my favorite banana desserts, and decided to change things up a bit.
Banana’s Foster originated in New Orleans during the 1950’s as New Orleans was a primary port of entry for bananas entering the United States from Central and South America. Brennen’s, a classic New Orlean’s restaurant, is credited with creating this delicious dessert. Next time you’re in New Orleans, do yourself a favor and make a reservation (well in advance) at Commander’s Palace on a week day – enjoy a fabulous meal, 25 cent (yes, cents) martini, and cap off your meal with a dessert and show in one as they flambe the banana’s foster tableside. What could be bad about bananas, brown sugar, butter, and cinnamon flambéed with rum?! Flambéing is a fun technique to learn, but if you’re looking to avoid the flame, and want a breakfast, brunch, and/or dessert all in one, try this Banana’s Foster Coffee Cake!
Banana's Foster Coffee Cake
For the Cake:
3 large ripe bananas, mashed (make sure they have lots of spots!)
3 tbs dark rum
½ cup brown sugar
¼ cup butter
2 tsp vanilla bean paste
¼ tsp cinnamon
8oz cream cheese
½ cup butter
2 eggs
3 cups flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
For the Nut Topping/Filling:
1 ½ cups chopped pecans
2 tsp cinnamon
1 cup brown sugar
½ cup flour
½ cup melted butter
For the Sauce:
1 jar American Spoon Salted Maple Caramel
3 tbs dark rum
Preheat the oven to 350.
1. In a medium pan, on medium heat, cook the bananas, rum, ½ cup brown sugar, ¼ cup butter, vanilla, and cinnamon until bubbly and well combined. Turn off heat and let cool.
2. In a large bowl, beat cream cheese and ½ cup butter with electric mixer until smooth. Add brown sugar until combined.
3. Add in eggs and mix again until combined. Stir in cooled banana mixture.
4. In a large bowl combine flour, salt, baking powder, and baking soda.
5. Add dry ingredients, a third at a time, to the banana mixture, stirring as you go.
6. Pour 1/2 batter into greased Bundt pan.
7. In a small bowl, mix together nuts, cinnamon, brown sugar, flour, and melted butter.
8. Spoon ½ nut mixture over batter, top with remaining batter, and then remaining nut mixture.
9. Bake for 60-75 minutes until a knife comes out clean.
10. Warm up American Spoon Salted Maple Caramel with rum and drizzle over cake. Enjoy!
You might not be able to head to Commander’s Palace right away, but you can have this delicious coffee cake whipped up in no time. If you’re ready to try this recipe out four your next brunch, head to our retail store and grab yourself a new bundt pan, the vanilla bean paste or American Spoon caramel! If you’re looking to expand your baking skills, The Chopping Block has some amazing classes coming up! Be sure and check out:
- Summer Pie and Tart Boot Camp at Merchandise Mart on 9/8
- Macaron Workshop at Merchandise Mart on 9/15
- Gluten-Free Breads Boot Camp at Merchandise Mart on 9/22
- Fabulous French Pastries at Lincoln Square on 9/23
- Artisanal Breads Boot Camp at Lincoln Square on 9/29
