Banana Buttered Rum Cake

Do you ever have a plethora of bananas that are brown, soft, and too overripe to eat? Mine typically end up in the trash unless I can figure out what to do with them. This recipe is a perfect place to stick these bananas.

The combination of banana and rum is a favorite of mine, stemming back to the classic New Orleans bananas foster, which is one of my top-5 fave desserts.

Here, the bananas are mixed into a flavor-packed rum cake which is soaked in a brown sugar rum glaze. Serve warm with a big ‘ol scoop of vanilla ice cream at a dinner party, slice it up as an adult coffee cake, or carry it to your next bake sale. No doubt this cake will be a favorite of yours, too.

Ingredients

For the cake:

  • Vegetable oil spray, for misting the pan
  • Flour, for dusting the pan
  • 1/2 c. finely chopped walnuts or pecans
  • 3 medium-sized ripe bananas
  • 1 package 18.5 oz. yellow cake mix
  • 1 package 3.4 oz. vanilla instant pudding mix
  • 1/2 c. dark rum
  • 1/2 c. water
  • 1/4 c. vegetable oil
  • 1 teaspoon vanilla extract
  • 4 large eggs

For the glaze:

  • 8 tablespoons (1 stick) butter
  • 1 c. packed dark brown sugar
  • 1/4 c. dark rum
  • 1/4 c. water

Instructions

Preheat oven to 325° F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Sprinkle the chopped nuts evenly over the bottom of the pan and set aside.

Peel bananas and place them in large mixing bowl. Beat the bananas with an electric mixer on low speed until mashed. Add the cake mix, pudding mix, 1/2 c. rum, 1/2 c. water, the oil, vanilla, and eggs to the bananas. Beat on low speed until the ingredients are combined, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look thick and well combined. Pour the batter over the nuts in the prepared Bundt pan, smoothing out top with rubber spatula. Place the pan in the oven.

Bake the cake for 50 to 55 minutes, when the top springs back when lightly pressed with a finger. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes.

While the cake is cooling, make the glaze. Melt the butter in a merium-sized saucepan over medium-low heat. Add the brown sugar, 1/4 c. of rum, 1/4 c. water to the butter. Stir constantly over medium heat until the mixture boils, 3 to 4 minutes. Let the glaze boil and continue stirring until the glaze thickens, 3 minutes more. Remove the saucepan from the heat and set the glaze aside to cool for 10 minutes.

Run a long, sharp knife around the edges of the cake. Shake the pan gently and invert cake onto wire rack. Let the cake cool for 10 minutes, then place on cake platter.

Using a wooden skewer, poke holes into the top of the cake and spoon warm glaze over the warm glaze. Keep spooning until most of the glaze is absorbed. Let the cake cool to room temperature, 15 to 20 minutes.

Keep it Fresh:

Store the cake in a cake saver at room temperature for up to 5 days.

I hope you guys enjoy this recipe! Comment, tag me on Instagram, and show me your photos.

One thought on “Banana Buttered Rum Cake

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