Banana Rum Cake
This Banana Rum Cake is moist, rich, and irresistibly fragrant—bringing together ripe bananas, warm rum, and a hint of spice for a dessert that’s pure comfort with a Caribbean twist.
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.
Notes
Serve warm with ice cream, drizzle with caramel, or top with whipped cream and sliced bananas for a decadent finish. For an alcohol-free version, replace rum with fruit juice or vanilla-flavored milk.