Name: Banana Rum Cake Recipe
Prep time: 20 min
Cook time: 1 h
Yield: 16
Ingredients: For Banana Cake:; 1½ cups unsalted butter; 2 cups sugar; 1 cup brown sugar; 5 large eggs; ½ cup sour cream; 1½ cups banana; 2 tsp vanilla extract; 3 tbsp Dark Rum; 3 cups flour; 1 tsp Baking Soda; 1 tsp baking powder; ½ tsp salt; 1 cup Walnuts; For Rum Glaze:; ½ cup unsalted butter; ¼ cup water; ½ cup brown sugar; ½ cup granulated sugar; ½ cup Dark Rum

Banana Rum Cake Recipe

How To Make Banana Rum Cake

Dark rum adds a great depth of flavor to this banana rum cake, even up to the glaze. Whip up a sweet and moist banana cake in just under two hours!

Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

For Banana Cake:

1½cupsunsalted butter,softened
2cupssugar
1cupbrown sugar,packed
5large eggs
½cupsour cream
1½cupsbanana,mashed, very ripe
2tspvanilla extract
3tbspdark rum
3cupsflour
1tspbaking soda
1tspbaking powder
½tspsalt
1cupwalnuts,chopped

For Rum Glaze:

½cupunsalted butter
¼cupwater
½cupbrown sugar,packed
½cupgranulated sugar
½cupdark rum

Instructions

Banana Cake:

Preheat the oven to 350 degrees F and spray a 10-cup bundt pan with baking spray.
To a stand mixer, add the butter and sugar on high speed, then cream it for about 1 to 2 minutes, until light and fluffy.
Add in the brown sugar, then beat for another 30 seconds. Pour in the eggs, one at a time, until well combined.
Lower the 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, then add it in small batches into the wet mix on low speed until just combined.
Fold in the walnuts with a spatula, then pour the batter into the bundt pan.
Bake for 60 to 70 minutes or until a toothpick comes out clean.

Rum Glaze:

Add the unsalted butter, water, brown sugar, granulated sugar, and dark rum to a medium sauce pan and stir well.
Bring to a boil and cook for 5 minutes. Let cool.
Let the cake cool for 15 minutes, then poke holes into the bottom of the cake with a fork.
Pour in the glaze, ⅓ at a time, waiting for it to soak all the way in before pouring the next part in.
Serve, and enjoy!