Banana Rum Cake
User Reviews
5
Banana Rum Cake
Description
This Banana Rum Cake starts with creaming softened unsalted butter with granulated and packed brown sugar until light and fluffy. Eggs are added one at a time, followed by sour cream, mashed very ripe bananas, vanilla, and dark rum, creating a rich batter. Dry ingredients of flour, baking soda, baking powder, and salt are sifted and folded in carefully, and chopped walnuts are folded in last. The batter is baked in a greased bundt pan at 350°F for about 60-70 minutes until a toothpick comes out clean.
The accompanying rum glaze combines butter, water, packed brown sugar, granulated sugar, and dark rum boiled briefly then cooled. After the cake cools slightly, holes are poked into it and the glaze is poured in multiple additions to saturate the cake evenly, ensuring a moist crumb with rum flavor throughout.
This dessert is suited for special occasions or when a rich banana cake with adult flavors is desired. The glaze sets a sweet and boozy tone, pairing well with coffee or tea. While no notes were provided, careful monitoring during baking and cooling before glazing will help maintain texture and flavor balance.
Ingredients
Banana Cake
- 1 1/2 cups butter softened, unsalted
- 2 cups sugar
- 1 cup brown sugar , packed
- 5 egg large
- 1/2 cup sour cream
- 1 1/2 cups banana , mashed (very ripe)
- 2 teaspoons vanilla extract
- 3 tablespoons dark rum
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup walnuts , chopped
Rum Glaze
- 1/2 cup butter unsalted
- 1/4 cup water
- 1/2 cup brown sugar , packed
- 1/2 cup granulated sugar
- 1/2 cup dark rum
Instructions
Banana Rum Cake
- Preheat oven to 350 degrees and spray a 10-cup bundt pan with baking spray.
- To your stand mixer add the butter and sugar on high speed and cream it until light and fluffy, about 1-2 minutes.
- Add in the brown sugar and beat for another 30 seconds.
- Add in the eggs, one at a time until well combined.
- Lower speed to medium and add in the sour cream, banana, vanilla and rum until well combined.
- Sift together the flour, baking soda, baking powder and salt and add it in small batches on low speed until just combined.
- Fold in the walnuts with a spatula and pour the batter into your bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
Rum Glaze
- Add all the ingredients to a medium sauce pan and stir well.
- Bring to a boil and cook for 5 minutes, then let cool while cake is baking.
- Let cool for 15 minutes then poke holes into the bottom of the cake with a fork, and pour in the glaze 1/3 at a time waiting for it to soak all the way in before you pour the next part in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 116mg | 39% |
| Sodium | 177mg | 7% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 54g | 108% |
| Vitamin A | 837IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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