Roasted bananas add an intense and rich banana flavour to this classic bundt cake. I prefer a good spiced rum in this cake - use your favourite as the rum flavours both the cake and the frosting.
Prep Time30 minutesmins
Cook Time45 minutesmins
Cooling and glazing20 minutesmins
Total Time1 hourhr35 minutesmins
Course: Cake, Desserts
Cuisine: Baked Goods
Keyword: banana, rum
Servings: 16servings
Calories: 267kcal
Author: Trish | The In Fine Balance Food Blog
Equipment
10-cup bundt cake pan prepare with non-stick baking spray or quick release
Ingredients
3very ripe bananasthese will be roasted
1very ripe bananamashed, this will be added directly to the cake
⅔cupbuttermilkor non-dairy milk soured with lemon or vinegar, see Notes
1cupdark brown sugarfirmly packed
½cupcanola oil
¼cupdark rumspiced is my favourite
2large eggs
1teaspoonvanilla extract
2.5cupscake and pastry flour
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonfine grain sea salt
Vanilla rum glaze
1 to 2cupsicing sugarsifted
1tablespoonmilkyour choice
1tablespoondark rumspiced is nice
½teaspoonvanilla extract
Instructions
Preheat oven to 400 degrees. Place 3 bananas on rimmed cookie sheet and roast at 400 degrees until very black and soft. About 25 minutes. Remove from the oven and allow to cool slightly and peel. Reduce oven temperature to 325 degrees while you prepare the cake.
3 very ripe bananas
Prepare the bundt cake pan with butter and flour or spray with non-stick cooking spray.
In the bowl of standmixer fitted with the paddle attachement, add the peeled roasted bananas and the 1 remaining banana, run the mixer on low speed to mash the bananas. Add the butter milk and mix until smooth and creamy.
1 very ripe banana, ⅔ cup buttermilk
Add the brown sugar along with the remaining wet ingredients, canola oil, rum, eggs and vanilla and beat at low speed until smooth and creamy. Do not whip. Remove from the standmixer at this point to finish by hand.
1 cup dark brown sugar, ½ cup canola oil, ¼ cup dark rum, 2 large eggs, 1 teaspoon vanilla extract
In medium bowl combine the dry ingredients, cake flour, baking soda, baking powder and salt. Stir with a whisk to combine and set aside.
2.5 cups cake and pastry flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon fine grain sea salt
Using a rubber spatula or wooden spoon gently fold the dry ingredients into the banana mixture until just combined. Spoon the batter into the prepared bundt ban. Gently tapping the sides to remove any air bubbles.
Bake at 325 degrees for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake the cool at least 10 minutes in the cake pan. At this point you can remove the cake from the pan and place it on a wire rack to fully cool.
Make the vanilla rum glaze
In a small bowl combine the milk, rum, vanilla and about half a cup of icing sugar. Whisk until smooth and creamy. Add more icing sugar until the glaze is the desired consistancy. The glaze should drizzle and drip as you pour it over the cake, but be thick enough to stick. Add more icing sugar as necesary. Use immediately and drizzle over the cake using a spoon.
1 to 2 cups icing sugar, 1 tablespoon milk, 1 tablespoon dark rum, ½ teaspoon vanilla extract
Notes
How to make buttermilk with nondairy milk or whole milkRumstorage