Banana Rum Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a bundt pan.
• STEP 2.In a large bowl, cream together butter and sugar until light and fluffy.
• STEP 3.Add eggs one at a time, beating well after each addition. Stir in mashed bananas and rum.
• STEP 4.In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• STEP 5.Gradually add the dry ingredients to the banana mixture, mixing until just combined.
• STEP 6.Pour the batter into the prepared bundt pan and smooth the top.
• STEP 7.Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 8.While the cake is baking, prepare the rum glaze by combining rum, powdered sugar, and vanilla extract in a small saucepan. Cook over low heat until the sugar has dissolved.
• STEP 9.Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
• STEP 10.Drizzle the rum glaze over the cooled cake, allowing it to soak in.
• STEP 11.Serve the Banana Rum Cake as is or with a dollop of whipped cream. Enjoy!

Cooking Tips

• Make sure the bananas are ripe for maximum flavor and sweetness.
• If you don't have a bundt pan, you can use a regular cake pan or even make cupcakes.
• For an extra boozy kick, brush the cooled cake with additional rum before adding the glaze.

Storage and Serving

• Store the Banana Rum Cake in an airtight container at room temperature for up to 3 days.
• To serve, slice the cake into pieces and garnish with sliced bananas or a sprinkle of powdered sugar.
• This cake pairs well with a cup of coffee or a scoop of vanilla ice cream.