Banana Rum Cake

Molly W.


This was originally a banana bread recipe. But I wasn’t paying proper attention, and so it turned out more like a cake than a bread. I added more banana than the bread called for (40 grams more), and I think my eggs were bigger. I always use a scale when baking, so that made following the British directions easy.

pinch tips: How to Grease a Pan




25 Min


45 Min


100 g
golden raisins, about 2/3 cup
1/3 c
175 g
flour, about 1 1/3 cups
2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
125 g
unsalted butter, melted? (4 1/2 ounces - that's a bit more than a stick of butter)
150 g
sugar, that's a scant 1/2 cup
small, very ripe bananas (about 340g weighed without skin), smashed?
1/2 c
pecans, chopped - or more if you like

Directions Step-By-Step

Preheat the oven to 350ºF.

Put the golden raisins to soak in the rum.

Grease and flour two small bundt pans. If you don't have such a thing, I think that doing just one big bundt pan will work.
Mix together the flour, baking powder, baking soda and salt.

In a large bowl, combine the melted butter and sugar.
Beat in the eggs. Then stir in the smashed bananas.
Add the dry ingredients and stir well, but not furiously.
Then stir in the pecans, raisins and rum.

Spoon into the bundt pans and bake in the middle of the oven for 45 minutes. When they're ready, an inserted toothpick or fine skewer should come out clean.

I think a good addition to this cake would be a simple syrup poured over it. Perhaps in the microwave heat up 1/4 cup sugar and 2 tablespoons rum. Poke little holes in the cake, then slowly spoon the syrup all over the cake.

About this Recipe

Course/Dish: Cakes
Hashtags: #banana, #rum