A delightful coffee cake infused with tropical flavors and topped with a luscious coconut rum glaze.
Preheat your oven to 350°F and grease a bundt pan.
Ensure the bundt pan is well-greased to prevent sticking.
Mash the ripe bananas in a bowl until smooth.
Use a fork or potato masher for easy mashing.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Room temperature butter makes creaming easier.
Add the eggs one at a time, beating well after each addition.
Ensure each egg is fully incorporated before adding the next.
Mix in the mashed bananas and sour cream.
Fold gently to maintain the batter's airiness.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Sifting the dry ingredients ensures even mixing.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Fold in the shredded coconut.
Gently fold to distribute the coconut evenly.
Prepare the streusel by mixing brown sugar, cinnamon, and chopped pecans in a small bowl.
Use your hands to mix for a crumbly texture.
Pour half of the batter into the prepared bundt pan, sprinkle the streusel over the batter, then add the remaining batter on top.
Spread the batter evenly for uniform baking.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 50 minutes to avoid overbaking.
Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.
Cooling slightly helps the cake release from the pan.
Prepare the glaze by melting butter in a saucepan, then whisking in powdered sugar and rum until smooth.
Adjust the glaze consistency with more powdered sugar or rum.
Drizzle the glaze over the warm cake and let it soak in.
Pour slowly to allow the glaze to penetrate the cake.
Serve the cake once completely cooled and enjoy.
Pair with coffee or tea for a delightful treat.
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