Banana Rum Cake

★★★★★ 1 Review
chezmolly avatar
By Molly W.
from Portland, OR

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.

serves 16
prep time 25 Min
cook time 45 Min

Ingredients

  • 100 g
    golden raisins, about 2/3 cup
  • 1/3 c
    rum
  • 175 g
    flour, about 1 1/3 cups
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 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
  • 2
    eggs
  • 4
    small, very ripe bananas (about 340g weighed without skin), smashed?
  • 1/2 c
    pecans, chopped - or more if you like
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How To Make

  • 1
    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.
  • 2
    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.

  • 3
    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.

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