banana rum cake
(1 rating)
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.
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(1 rating)
yield
16 serving(s)
prep time
25 Min
cook time
45 Min
Ingredients For banana rum cake
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100 ggolden raisins, about 2/3 cup
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1/3 crum
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175 gflour, about 1 1/3 cups
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2 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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125 gunsalted butter, melted? (4 1/2 ounces - that's a bit more than a stick of butter)
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150 gsugar, that's a scant 1/2 cup
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2eggs
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4small, very ripe bananas (about 340g weighed without skin), smashed?
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1/2 cpecans, chopped - or more if you like
How To Make banana rum cake
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1Preheat 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.
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2Mix 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.
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3I 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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