In honor of Mardi Gras, I whipped up this delicious bananas foster cake. Since there is "coffee" in the title, it's a cake that's more than suitable to eat for breakfast, too. I can highly bet you'll want to eat this for breakfast...and lunch...and dinner. It's the glorious combination of bananas foster and your favorite breakfast cake topped with a sweet, crumby topping. It's super moist and full of amazing flavors; I personally couldn't stop eating it. Enjoy!
For the cake:
- 6 tbsp. unsalted butter, divided
- 3/4 cup dark brown sugar
- 6 tbsp. dark rum
- 3 ripe bananas, sliced into 1 1/2-inch chunks (about 2 cups)
- 2 large eggs, at room temperature
- 1 1/2 tsp. pure vanilla extract
- 2 cups cake flour*
- 2 tsp. baking powder
- 3/4 tsp. salt
- 7 tbsp. all-purpose flour
- 1/3 cup brown sugar
- 4 tbsp. unsalted butter, softened
In a large skillet, melt 3 tablespoons of the butter over medium-high heat. Add the dark brown sugar and stir to combine. Add the rum and cook for 1 to 2 minutes, stirring often, until slightly thickened. Add the banana chunks and cook for 3 minutes more, gently stirring and coating the bananas with the caramel as they cook. When the bananas are very tender, mash a few times with a potato masher just to break down the banana into bits–don’t overmash them into a paste. Scrape the caramelized banana mixture into a medium heatproof bowl. Stir in the remaining 3 tablespoons of butter until melted. Stir in the vanilla. Let the mixture cool until its just warm to the touch. Quickly whisk in the eggs.
Sift the cake flour, baking powder and salt together into a large bowl. Add the wet ingredients to the dry and fold just until combined. Scrape the batter into the prepared pan.
To make the streusel, combine the flour, sugar and butter in a small bowl. Use your fingertips or a fork to blend the ingredients into a pebbly mixture (be careful not to overwork the butter if you’re using your fingers, as to not melt the butter with the heat of your hands). Sprinkle the streusel evenly over the batter.
Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool completely in the pan on a wire rack before cutting and serving.
*If you don't have cake flour on hand, measure two cups of all-purpose flour into a bowl. Remove two tablespoons of the flour and add two tablespoons cornstarch. Sift through a sifter and you have cake flour.
Source: Shauna Server