Banana Rum Coffee Cake with Browned Butter and Rum Drizzle

I had just made a pound cake that I had been dying to try, it was the pound cake from Chickens in the Road blogger with a pound of everything in it not just a pound of butter. It was delicious even though I opted not to put any kind of frosting or glaze on it but I don't think it needed it at all, it totally stood on its own.
My daughters told me they still preferred my pound cake which is posted on this blog as a citrus pound cake. It originally just had vanilla and nutmeg for flavoring which is delicious but I like the variation of citrus in the summer or the holidays.
Both Alexandra and Scarlet were leaving so I packed up what was left of the cake for them to take in the car. Scarlet and her boyfriend John were driving Alexandra up to Dallas to catch a flight to Spain to visit Samantha, my eldest.
My neighbor, Janis, had surgery and I had intended to take some of the cake over to her to aid in her recovery. Now with nothing to take over, I looked around the kitchen and saw an abundance of aging bananas so I started researching recipes looking for inspiration and this is what I came up with. The original recipe was a barefoot contessa banana cake that I spun off of. This coffee cake is scrumptious and just what I think Janis needed to help her feel better!

Cake
3 very ripe bananas
3/4 C sugar
1/2 C brown sugar, lightly packed
1/2 C canola oil
2 lg. eggs
3 T dark rum ( I used Zaya12yr. aged)
2 C all purpose flour
1 t baking soda
1/2 t kosher salt
1 t cinnamon
1/2 t  nutmeg, freshly grated

With a paddle attachment beat the bananas on low speed until mashed then add the next 3 ingredients and incorporate. Now add the eggs and beat until smooth. Next add in the rum. Mix the next 5 ingredients together then add to the wet ingredients in the mixing bowl. Beat until smooth. Pour into a greased and floured 9 in. round cake pan. Sprinkle crumble on top.

Crumble
3 T flour
5 T brown sugar
2 T butter
Cinnamon
In a bowl use a fork to make the crumble pressing the ingredients together into the size of large peas.

Bake in the oven at 350degrees for 45 min. Or until a toothpick comes out almost clean.
Cool for 15 min. Then using a plate turn out the cake and then put a plate on the bottom and turn over right side up to cool.

Drizzle
1/2 stick butter
About a cup or cup and a half of powdered sugar
1t vanilla
1 T dark rum
Put the butter in a small pot over med. heat and boil until brown stirring with a spoon occasionally. Take off the heat and add the powdered sugar whisking smooth. Pour into a bowl and add the vanilla and rum. Whisk smooth. Add more powdered sugar until it is a drizzle consistency. Drizzle over the warm cake.

The cake is super moist and fluffy in case you can't tell from the photographs. Really good on the second day too!