I should probably start off by noting that I actually have never had Bananas Foster. It’s something I’ve been wanting to try for a while, but there aren’t a lot of restaurants I’ve been to serving it so I just haven’t had the chance yet. I ran across this recipe while searching for different coffee cake recipes since I was wanting to shake things up a little. I’ve really enjoyed doing various themes, such as coffee cake, because it showcases all of the different ways you can make something. Plus, it’s fun to try so many similar in theme, but different in taste recipes. Just as an FYI, they’ve got a video you at the beginning of this recipe that shows everything from start to finish.

I felt like this recipe was a little complicated to read, mainly because so many of the ingredients are divided. You’ll want to pay close attention to the amounts as you follow the instructions because if you’re not paying attention you could accidentally add too much of something. I am usually terrible about missing stuff like that, but I guess multiple mistakes have made me more cautious so thankfully I didn’t mess anything up this time. I found it was easier for me to just follow the steps instructions since they list a lot of the amounts there.

This recipe takes a little more time than other coffee cake recipes since you do cook the banana mixture. I actually had some bananas in the freezer so I thawed those and used them instead of fresh ones since that’s what I do for banana bread or muffins. Other than cooking the bananas, this recipe is fairly standard; however, this is the first time I’ve used cream cheese in a coffee cake recipe. I loved that this recipe called for pecans as part of the streusel since I really love pecans and feel like they always add a nice texture. The vanilla-rum sauce wasn’t difficult to make and smelled amazing while it was cooking! It also made a LOT so if I made this again I would probably half the sauce recipe.

I wasn’t really sure what to expect taste wise but this was really good. The bananas weren’t overpowering but added a nice flavor to the coffee cake and I loved the pecan streusel on top. Adding the vanilla-rum sauce was literally the icing on the cake since I could have eaten that by the spoonful! I made the coffee cake the night before and then just heated up the sauce to pour on top and that worked great so I’d definitely do that again.

Recipe Used: Southern Living