banana rum cake

banana rum cake 2

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.

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?

banana rum cake 3

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.

banana rum cake 4

banana rum cake


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


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!

banana rum cake 1

7 thoughts on “banana rum cake

    • 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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