Banana Rum Cake is more than just a dessert—it’s a taste of sunshine, nostalgia, and island comfort. Hi, I’m Amanda, the heart behind BeamRecipes, where every dish tells a story of warmth and connection. My Banana Rum Cake blends ripe bananas, a hint of dark rum, and a touch of cinnamon to create a moist, flavorful treat that feels both homey and special. Inspired by my love for comforting, approachable baking, this recipe embodies everything I believe in—simple ingredients, big flavor, and a touch of joy in every bite. Let’s bake something unforgettable together, right here at BeamRecipes.
Serving Versatility
Banana Rum Cake shines on its own, but it’s also a dessert chameleon. You can serve it warm with a scoop of vanilla ice cream, drizzle it with caramel sauce, or even enjoy it at breakfast alongside your morning coffee. For a festive twist, top it with whipped cream and sliced bananas, or serve it chilled for a denser, pudding-like texture.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 3 large eggs
- ½ cup dark rum
- 1 tsp vanilla extract
- ½ cup buttermilk
- Optional: ½ cup chopped pecans or walnuts
Directions:
- Preheat oven to 350°F (175°C). Grease and flour a Bundt or loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream butter, oil, and both sugars until light and fluffy.
- Beat in the eggs one at a time, followed by mashed bananas, rum, and vanilla extract.
- Gradually add dry ingredients, alternating with buttermilk, until just combined.
- Fold in nuts if using. Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then invert onto a wire rack. Brush the top with a tablespoon of rum for extra moisture if desired.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Calories: Approximately 340 per serving
Why You’ll Love This Recipe
- Quick preparation: Minimal prep and easy steps make this cake perfect for weeknights.
- Budget-friendly ingredients: Uses pantry staples and ripe bananas you might already have.
- Big, cozy flavor: Rum and banana create a warm, luscious sweetness.
- Nutritional value: Bananas add potassium, fiber, and natural sweetness.
- Customizability: Add chocolate chips, nuts, or a rum glaze for your personal touch.
Cultural or Cooking Technique Note
Banana Rum Cake takes inspiration from Caribbean baking traditions, where rum is often used to enhance sweetness and moisture in cakes. This method of infusing cakes with rum traces back to festive island celebrations, where the rich, boozy flavor symbolizes warmth and joy.
Serving Suggestions
- Top with sliced bananas and whipped cream for a light, airy finish.
- Drizzle with rum caramel sauce for a decadent dessert.
- Serve warm with a scoop of coconut or vanilla ice cream.
- Enjoy chilled with a dusting of powdered sugar and a cup of coffee.
Pro Tips for Success
- Use very ripe bananas for maximum sweetness and flavor.
- Don’t overmix the batter—mix until just combined to keep the cake tender.
- Brushing the baked cake with a bit of rum adds extra flavor and moisture.
- If using nuts, toast them lightly before folding in for a deeper nutty taste.
Storage & Reheating
Store leftover Banana Rum Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap slices individually in plastic wrap and store for up to 3 months. Reheat gently in the microwave for 15–20 seconds or warm in a 300°F oven for about 10 minutes.
5 Common Mistakes to Avoid
- Using underripe bananas – Bananas that aren’t fully ripe won’t give your cake that deep, natural sweetness and soft texture. Always use spotty, overripe bananas for best flavor.
- Overmixing the batter – Stirring too much can make the cake dense and tough. Mix just until the ingredients come together smoothly.
- Skipping the rum glaze or brush – A light brush of rum after baking adds incredible moisture and richness. Don’t skip it—it’s what makes this cake special!
- Incorrect oven temperature – Baking too hot can dry out the cake or burn the edges before the center is done. Always preheat your oven and check with a toothpick near the end.
- Not letting the cake cool properly – Removing it too soon can cause the cake to break apart. Let it rest at least 10 minutes before turning it out of the pan.
4 Frequently Asked Questions
1. Can I make this cake without rum?
Yes! You can substitute the rum with apple juice, orange juice, or even a little vanilla extract mixed with water for a similar moist texture and sweet flavor.
2. Can I use a boxed cake mix as a shortcut?
Absolutely. Use a yellow or butter cake mix and add mashed bananas, a splash of rum, and a touch of cinnamon for a quick version of this recipe.
3. How do I know when the cake is fully baked?
Insert a toothpick or skewer into the center—if it comes out clean or with just a few crumbs, the cake is done. The top should also spring back lightly when touched.
4. Can I add other mix-ins like chocolate or raisins?
Definitely! Chocolate chips, raisins, or chopped nuts blend beautifully with the banana and rum flavors. Just fold them in gently before pouring the batter into the pan.
Closing Paragraph
This Banana Rum Cake is everything you want in a homemade dessert—moist, fragrant, and full of personality. It’s a sweet reminder that comfort and elegance can live happily in the same bite. Give it your own twist and make it a family favorite for years to come. Don’t forget to share your version, rate the recipe, and let others know how it turned out!
🎀 Final Thoughts
Every time I make this cake, I’m reminded of sunlit kitchens, laughter, and that unmistakable smell of bananas and rum mingling in the oven. It’s a slice of joy that brings warmth to any table. I can’t wait for you to try it!
Banana Rum Cake
Equipment
- Mixing Bowls
- Electric Mixer
- Bundt or Loaf Pan
- Wire Rack
- Whisk
Ingredients
- 2 ripe bananas mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup dark rum
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt or loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream butter, oil, and both sugars until light and fluffy.
- Beat in eggs one at a time, followed by mashed bananas, rum, and vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk, until just combined.
- Fold in nuts if using, then pour batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then invert onto a wire rack. Brush the top with a tablespoon of rum for extra moisture if desired.