Bananas Foster Coffee Cake
- Reviews 2
Ready In: 1 hr 35 mins
Serves: 12
Yields: 1 Tube or bundt pan
Ingredients
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 pinch nutmeg (large)
- 1 1⁄2 cups mashed bananas
- 1⁄2 cup banana liqueur
- 1⁄3 cup sour cream
- 1 teaspoon vanilla
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 extra large eggs
- 3⁄4 cup flaked coconut
- 3⁄4 cup chopped walnuts or 3⁄4 cup pecans
- 1⁄4 cup banana liqueur, for brushing
GLAZE 1 OPTIONAL
- 1 cup powdered sugar, sifted
- 1⁄4 cup mashed banana
- 2 tablespoons unsalted butter, softened
- 1 tablespoon banana liqueur
- 1 teaspoon lemon juice
GLAZE 2 OPTIONAL
- 3⁄4 cup powdered sugar, softed
- 2 tablespoons unsalted butter, softened
- 2 tablespoons banana liqueur or 2 tablespoons powdered sugar, for dusting
Directions
- Cake:Preheat oven to 350°.
- Butter a 12 cup tube pan and set aside.
- Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
- Beat butter until light.
- Slowly beat in sugar and beat until it is light and fluffy, about 5 minutes.
- At low speed, beat in eggs, 2 at a time, just until blended.
- Beat in the flour mixture and banana mixture alternately, beginning and ending with flour.
- Beat just until blended.
- Stir in coconut and nuts by hand, spread in pan smoothing top.
- Bake until cake is golden brown and begins to pull away from sides of pan, about 60 to 70 minutes.
- Test in center.
- Loosely cover with foil if cake starts to become too brown.
- Remove from oven; let cool on wire rack 10 minutes in pan.
- Carefully invert cake onto cake plate.
- Brush with the 1/4 cup liqueur.
- Let cool.
- Glaze with either of the glazes or dust with powdered sugar.
- Glaze:Combine all ingredients until well blended.
- When the cake is lukewarm, spoon over top.
- Let cake cool completely.
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