“Fluffy, moist banana coffee cake with a delicious crumb topping and rum butter pecan glaze! Easy to make and a bit over the top!”
With Mother’s Day right around the corner, I promised you guys on Facebook that I’d make whatever recipe you posted in the comments that had the most thumbs up. Coffee cake won by just one extra like more than chicken n dumplings.
Shrimp & Grits took the overall lead but since I’m allergic to shrimp it was a no go. That would not have been a pretty sight! However, you got to make this cajun fish and cheese grits right here when you get a chance. Amazing!
Anywho, I sifted through my grandmother’s recipes to find a show stopper for you guys! I wanted to make something other than the traditional cinnamon-laced coffee cake.
And then it happened. I remembered this gem of a coffee cake that a friend made for a bible study many years ago. It was originally a breakfast muffin recipe but I knew it would be equally as fabulous in coffee cake form. Thankfully she was willing to share and track down the recipe!
I present to you Banana Bread Coffee Cake. It’s soft, fluffy, moist, full of banana flavor (but not too much), the crumb topping is simple and delicious and the butter pecan rum glaze was practically made for this coffee cake!
It’s an incredible, bakery-worthy coffee cake and if you have a banana lover in the house (or not) then you MUST make this!
Personally, I think it tastes better than banana bread and I LOVE me a good banana bread honey. This banana bread coffee cake gets even better the next day!
If you’re looking for a gorgeous, crowd pleasing coffee cake that will get rave reviews, here ya go! Make this for someone special. Like Mom!
Watch me make this banana bread coffee cake from start to finish!
Banana Bread Coffee Cake w/ Rum Butter Pecan Glaze
By Divas Can Cook
- COFFEE CAKE
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup unsalted butter, room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- 3-4 ripe bananas, mashed with 1 teaspoon lemon juice
- 1 cup buttermilk
- CRUMB TOPPING
- 2 cups all purpose flour
- 2 cups brown sugar
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- whole milk
- rum extract (couple drops)
- pecan pieces
- Preheat oven to 350. F
- Grease and lightly flour a 9 X13 glass baking dish. Set aside.
- In a large bowl sift together flour, baking powder, and salt. Set aside.
- In a large bowl cream together butter, white sugar and brown sugar.
- Mix in eggs and vanilla extract.
- Fold in mashed bananas.
- Gradually add dry ingredients into wet ingredients alternating with the buttermilk.
- Stir gently until flour and buttermilk is fully mixed in. Set aside.
- Make the crumb topping by combining flour, brown sugar and butter with at pastry cutter until it resembles large doughy crumbs.
- Pour half of the cake batter into the prepared pan.
- Sprinkle on half of the crumb topping and then repeat with the final layer of batter.
- Cover the top with remaining crumb topping (I usually have about ½ cup or so of crumb topping left over)
- Bake for 50-55 minutes. (Check at the 45 minute mark, do not over bake)
- Remove from oven and let cake cool completely before add the glaze.
- To make the glaze, combine powdered sugar, melted butter and enough milk to reach a smooth, pourable consistency.
- Add in a few drops of rum extract until desired taste is reached.
- Drizzle glaze over cooled coffee cake and top with pecan pieces.