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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| light brown sugar (packed): 1 3/4 cups (packed) |
| salted butter: 3/4 cup (softened) |
| eggs: 2 |
| bananas (mashed): 1 cup (ripe) |
| 2% milk: 2/3 cup |
| dark rum: 1 Tbl |
| powdered sugar (unsifted): 3/4 cup (sifted) |
| dark rum: 2 Tbl |
| salted butter: 1 Tbl (melted) |
Banana Rum Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
75 min -
Servings
16 serving(s)
Tags
- Preheat the oven to 375F; spray a 10-inch tube or bundt pan with cooking spray.
- To make the cake:.
- Sift together the flour, baking powder, baking soda and cinnamon; set aside.
- Beat the brown sugar and butter in a large bowl with an electric mixer until fluffy.
- Add the eggs and beat well.
- Combine the bananas, milk and rum in a small bowl.
- Add the flour mixture alternately with the banana mixture to the batter, beating at medium speed after each addition.
- Pour into prepared pan, spreading evenly.
- Bake for 1 hour or until wooden pick inserted in center of the cake comes out clean.
- Cool in the pan for 15 minutes.
- Remove from the pan to a wire rack; cool completely.
- To make the glaze:.
- Combine the confectioner's sugar, rum and butter in a small bowl, mixing until smooth.
- Drizzle over the top of the cake.