Banana Rum Cake with Brown Sugar Glaze

Banana Rum Cake with Brown Sugar Glaze

If bananas and rum are your thing, then you need to make this cake! Packed with rum and topped with a velvety brown sugar glaze, this is essentially bananas foster in cake form. Bonus: this rum cake is totally from scratch, using basic ingredients you probably have on hand, so no need for any pudding or cake mixes!

Banana Rum Cake

With a good amount of dark rum in this cake, the flavor shines through and pairs perfectly with the banana. What I also love about this cake is that it tastes even better the next day, so it’s a great make ahead dessert for any gathering and travels well.

I always like to make and assortment of desserts and baked goods for my family’s Christmas party. Now that I’m traveling from Brooklyn to my parents’ home every winter and can’t exactly bring all my baking supplies with me (I wish!), I love recipes that can be made beforehand and will still taste just as good or even better a couple days later!

With all the banana puree and an extra egg yolk added, this cake is supremely moist, even before the rum syrup is brushed on.

When making the syrup, I like to add the rum in at the end and cook it for a couple minutes to soften the bite of the alcohol, while still retaining all of the flavor. If you want a more intense rum flavor, take the syrup off the heat before adding the rum.

Banana Rum Cake
Banana Rum Cake

Now the brown sugar glaze. You could skip it and the cake would be just as pretty and delicious with a dusting of powdered sugar or nothing at all. But I highly recommend making it, the glaze just helps give the cake some extra oomph. Not that this cake needs it, but it’s the holidays, let’s be a little extra ;)

Banana Rum Cake

The glaze recipe makes enough to drizzle extra over each slice. It also makes a great topping for ice cream, cheesecake, really any dessert!

Banana Rum Cake

Makes one 7 inch cake

Prep time: 20 min | Cook time: 60 min

Ingredients

Cake

1-1/2 cups (185g) all purpose flour

1-1/4 tsp (4g) baking powder

1/2 tsp salt

12 tbsp (170g) unsalted butter, softened

2 eggs + 1 egg yolk, at room temperature

2/3 cup, packed (132g) light brown sugar

1/4 cup (71g) white sugar

2/3 cup (160g) banana puree

1/3 cup (63g) dark rum - I used Goslings

1 tsp vanilla extract

Rum Syrup

1/2 cup, packed (93g) light brown sugar

1/2 tsp salt

4 tbsp (54g) unsalted butter

1/4 cup (50g) water

1/4 cup (47g) dark rum

Brown Sugar Glaze

1/2 cup (123g) + 3 tbsp (38g) heavy cream

1/2 cup, packed (86g) dark brown sugar

4 tbsp (56g) unsalted butter

1/4 tsp salt

1 tsp vanilla

Directions

For the cake and rum syrup:

  1. Preheat oven to 350ºF. Using nonstick spray, lightly coat and flour a 6 cup bundt pan.

  2. In a separate bowl, combine the flour and baking powder. Combine the banana puree and rum in a cup and set aside.

  3. In the bowl of a stand mixer fitted with paddle attachment, beat the butter, light brown sugar, white sugar, and salt on medium-high speed for about 5 minutes until fluffy and lighter in color. Add in the eggs and yolk one at a time, mixing well between additions. Add in the vanilla.

  4. Scrape the bowl down and with the mixer on low, add the flour mixture in 3 parts, alternating with the banana mixture, ending with the flour.

  5. Pour the batter into prepared pan and gently tap on counter to release any air bubbles. Bake cake for about 45-50 minutes until a tester comes out clean.

  6. About 10 minutes before the cake is done, start the rum syrup.

  7. In a small sauce pot, combine the butter, sugar, salt and water. Bring the mixture to a boil over medium heat, then turn heat down and simmer for about 5 minutes.

  8. Add in the rum and cook for another few minutes then remove from heat.

  9. Poke holes all over the bottom of the cake and drizzle about half of the rum syrup over the holes. Leave cake in pan for about 10 minutes to soak up the syrup, then turn cake out onto wire rack set over a baking sheet. Brush the remaining syrup over the cake

Brown Sugar Glaze:

  1. In small sauce pot, melt the butter over medium heat and add in the brown sugar, 1/2 cup of heavy cream, and salt.

  2. Bring to a boil and cook for about 5-8 minutes, stirring occasionally.

  3. Remove from heat and stir in the vanilla and remaining heavy cream.

  4. Allow the glaze to cool slightly and thicken. Then drizzle over the cake.

The glaze will thicken as it cools, but you can heat it for about 20 sec in the microwave to bring it back to pourable consistency. Enjoy!

Candy Corn Crochet Pattern

Candy Corn Crochet Pattern

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