Banana Rum Cake
Banana rum cake has deep brown sugar, molasses and banana flavors, thanks in part to overripe bananas and a little rum in the mix. It’s a great fall cake or one to have with coffee or tea.
Ingredients
Rum Bananas Ingredients
- 2 tablespoons butter
- 3 overripe bananas peeled and mashed
- 1/4 cup brown sugar
- 2 tablespoons dark rum
Cake Ingredients
- 1 cup brown sugar
- 1 cup sugar
- 8 tablespoons butter room temperature
- 2 teaspoons nutmeg
- 3 eggs
- 1/2 cup olive oil
- 2 overripe bananas peeled and mashed
- 1 tablespoon vanilla paste or extract
- 3 cups flour
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk or milk with a touch of vinegar
Instructions
Rum Bananas Directions
- Melt the butter in a saucepan over medium-high heat. Stir in the bananas and brown sugar, and cook for about one minute or until everything is heated through and just starting to bubble. Stir in the rum and cook for one more minute.
- Remove the saucepan from the heat and let it come up to room temperature.
Cake Directions
- Preheat the oven to 350 degrees, and prepare a bundt pan by spraying the inside with cooking spray.
- In a large mixing bowl, beat the sugars, butter and nutmeg for several minutes until the mixture is light yellow and fluffy.
- Beat in the eggs, one at a time.
- With the mixer on low, drizzle in the oil until it is well combined, and then stir in the mashed bananas and vanilla.
- Alternating between wet and dry, and beating between each addition, add the rest of the cake ingredients.
- Stir in the rum bananas, along with any juices.
- Spread the cake batter evenly into the bundt pan and bake for about one hour or until a toothpick inserted in the center comes out clean.
- Let the cake cool for at least 10 minutes before turning it upside down onto a wire rack and removing the cake from the pan. Let it cool completely, and then store in an airtight container.