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- 2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup sugar
- 1/2 cup butter, melted
- 3 8 ounce package cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 cup mashed bananas (about 2 medium)
- 1 8 ounce carton dairy sour cream
- 2 tablespoons white creme de cacao
- 2 tablespoons dark rum
- 1 1/2 cups flaked coconut, toasted
1. Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.
2. For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.
3. Meanwhile, in a small bowl stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut. Makes 20 servings.
- Servings Per Recipe 20,
- cal. (kcal) 378,
- Fat, total (g) 28,
- chol. (mg) 87,
- sat. fat (g) 17,
- carb. (g) 27,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 12,
- pro. (g) 6,
- vit. A (IU) 777,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 216,
- Potassium (mg) 227,
- calcium (mg) 61,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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