Bananas Foster Crumb Cake

bananas foster crumb cake

This Bananas Foster Crumb Cake is excellent alongside a cup of cafe au lait.

Bananas Foster Crumb Cake
  • Filling:
  • ¼ cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • 2 bananas, roughly chopped
  • 2 tablespoons dark rum
  • 1 tablespoon heavy whipping cream
  • Topping:
  • ⅓ cup firmly packed light brown sugar
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 2½ tablespoons unsalted butter, melted
  • ½ cup pecans, chopped
  • Cake:
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ⅓ cup sour cream
  • Garnish: caramel sauce*
  1. For filling: In a large saucepan, melt butter over medium-high heat. Stir in brown sugar; cook until sugar is dissolved. Add bananas, and cook, gently stirring, until bananas are softened, about 4 minutes. Remove from heat; set bananas aside for cake. Return brown sugar mixture to heat, stir in rum and cream. Cook until thickened, stirring constantly, about 2 minutes. Remove from heat, and let cool until filling reaches a spreadable consistency, about 
15 minutes.
  2. For topping: In a small bowl, whisk together brown sugar, flour, and cinnamon. Add melted butter, and 
stir until crumbly. Stir in pecans.
  3. For cake: Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray.
  4. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a small bowl, mash cooked bananas. Stir bananas and vanilla into butter mixture.
  5. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Fold in sour cream. Spread three-quarters of batter in prepared skillet, and spread with filling. Top with remaining batter, smoothing top with a spatula. Sprinkle with crumb topping.
  6. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes, loosely covering with foil to prevent excess browning, if necessary. Garnish with caramel sauce.
*We used Smucker’s.



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