So, the last couple of months, the only thing I’ve been baking regularly is banana bread. It’s the only thing that is easy, and we tend to always have bananas that are too ripe to enjoy, but perfect for baking.
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At what point does banana bread become banana cake? Is it when you bake it in a shallower wider container? When you use cake flour? When you frost it? When you sprinkle confectioners sugar on top?
I don’t think there is any set rule. The same recipe you normally bake in a loaf pan, can be baked in round cake pans and layered.
This is a really easy banana rum cake recipe adapted slightly from here. I decided to cut it in half and use a 8″ by 8″ square pan, instead of the 13″ by 9″ by 2″ pan.
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banana rum cake
ingredients:
1 and 1/2 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons Rum (Original calls for 3T, but I made a rum and diet coke last weekend, oops.)
1 cup sugar
1/2 cup unsalted butter, room temp.
2 eggs
2 teaspoons vanilla
2 medium bananas, very ripe
1/2 teaspoon cinnamon, optional, or to taste
demerara sugar, optional, for topping prior to baking
confectioners sugar sprinkled on top, optional
method:
Preheat oven to 350 degrees F.
Grease and flour a 8″ by 8″ square pan. (I used Pam baking spray with butter and flour.) Set aside.
In a medium bowl, sift the flour, soda, powder, and salt, and cinnamon (if using), and stir with a whisk to combine. Set aside.
Cream the room temp. unsalted butter with the sugar, until fluffy and light. Add the eggs and mix, one at a time, scraping down the sides of the bowl as needed. Add the vanilla and mix to combine.
In another bowl, use a fork to mash the bananas well, then add the rum to the banana and stir to combine.
Add the banana/rum mixture to the creamed butter mixture and mix well to combine. Add the flour mixture and mix on low, scraping down the sides as needed, but being careful not to over mix.
Pour batter into prepared pan and level with a small offset spatula or the back of a spoon.
If using, sprinkle demerara sugar evenly over the surface. Bake for about 40 minutes. Mine took exactly 40 minutes! Ovens vary, so start checking 5-10 minutes before.
Cool completely and, if using, sprinkle confectioners sugar over the top. Enjoy!
DAVE BAKES
20 responses to “banana rum cake”
I have literally just finished drinking a spiced rum! This cake looks so good, wish I had some ‘nanas so I could bake it tomorrow.
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Mmmm, I bet that would go well for this!
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I never know what to do when I only have 2 over ripe bananas bc most recipes call for 3, so this is perfect. Pinned!
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Hi Lily! I also like how it doesn’t get overly dense and gummy, like some other banana bread recipes. I think blending it in and the fact that it’s only two bananas, helps.
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Hahaha “I made a rum and diet coke” – made my day.
Tthanx for the recipe. Love the pictures, too.
Greetings
Robby(licious)
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Sounds so delicious and I will make after the grocery to get bananas
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Thanks for stopping by, Mary!
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I made this a few days ago it was a big hit !! Everyone one loved it.. My son couldn’t stop talking about it ..
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This is finally close to the Black Walnut Banana Rum Cake recipe I have been looking for.
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making it now! wish me luck 🙂
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this could not have come out any more delicious.
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Where can I find demerara sugar???
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Dave…wow! The best banana rum bread ever! So I did twist it somewhat….instead of plain rum I used Banana Rum that I got last year from Cayman Island. I’ve been looking at the bottle of banana rum wanting to do something with it! Thank you for the idea! I’m taking the 8×8 pan to work tomorrow morning. My surgical team will love it!
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Dave…wow! The best banana rum cake ever! So I did twist it somewhat….instead of plain rum I used Banana Rum that I got last year from Cayman Island. I’ve been looking at the bottle of banana rum wanting to do something with it! Thank you for the idea! I’m taking the 8×8 pan to work tomorrow morning. My surgical team will love it!
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[…] As much as I love cake, that just seemed like too much of a commitment. Until I found a recipe for banana rum cake. We actually hosted Easter brunch at our house and I knew I had to incorporate SOMETHING booze […]
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Just scrounging up the ingredients and about to whip this baby up. Going to turn this bitch into bread. Wish us luck! And stay tuned….
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Could you use rum extract instead of rum? If so, how much?
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Mindy,
I’ve never used it as a substitute, but it would probably be fine. And since it’s an extract, you’d probably want to use only a little since extracts tend to be more concentrated.
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I would probably use no more than 2 teaspoons of rum extract.
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I did this with rum flavoring, 2 teaspoons. Added walnuts. Poked the cake & added confectioners sugar glaze with rum extract. Ugh, I think my hubby is going to finish it off. It’s easy & awesome!!!
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