We are quite fussy about bananas in our house. We don’t like them under-ripe, but we really, really don’t like them over-ripe. This leaves a window of about two and a half hours for optimal banana enjoyment. And as we are a small family, this leaves us with quite a few past their best bananas. It’s a good thing I have lots of great banana bread, muffin and cake recipes on hand.
The thing is, every once in a while I want to try something new…something different…something maybe a little bit rich and decadent. And the other day, it was one of those times. So when I found I had some just-past-their-best bananas that were just perfect for baking, I decided to get creative.
This Banana Rum Raisin Cake was the result. Rum soaked raisins nestle in a moist banana cake, decorated with a boozy-licious glaze. I shared it with friends and everyone gave it rave reviews. In fact, it disappeared in record time.
This is one of those cakes that tastes even better the next day…or even the day after that. It even tastes great naked…
…although I think it is at its best glazed. However, if you are in a rush, just sprinkle this delicious cake with icing sugar.
My Banana Rum Raisin Cake tastes wonderful for breakfast with a nice hot cup of tea or for dessert with a scoop of (you guessed it) rum raisin ice cream. Or for the ultimate in indulgence serve it as a dinner party dessert with a creamy rum-laced coffee alongside.
Banana Rum Raisin Cake
- 1 cup raisins or sultanas
- ¼ cup dark rum
- 3 cups all purpose plain flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg freshly ground if possible
- 1 cup butter unsalted for preference, softened
- 1¾ cups sugar I use golden caster sugar, but granulated is fine too
- 2 large eggs beaten
- 1½ cups mashed banana 3 to 4 medium bananas
- ¾ cup buttermilk
- For the glaze
- 1 cup confectioner's sugar icing sugar
- 2 to 3 tablespoons dark rum
- 1 tablespoon liquid honey
- Put the raisins in a bowl and pour the rum over top. Cover and let sit for at least an hour or overnight, stirring occasionally.
- Preheat the oven to 350°F (175°C).
- Butter a 12 cup Bundt pan.
- Sift the flour, baking soda, salt and nutmeg together into a large bowl.
- Cream the butter and sugar together using an electric mixer.
- Beat in the beaten eggs.
- Add the bananas and beat in on low speed.
- Add the buttermilk and flour alternately in four additions, beginning and ending with the flour.
- Remove the mixing bowl from the electric mixer and thoroughly fold in the raisins and any remaining rum with a wooden spoon.
- Transfer the batter to the prepared Bundt pan.
- Bake for 50 to 60 minutes, or until a skewer inserted in the cake comes out clean.
- Cool in the pan for 15 minutes, and then remove the cake carefully from the pan. Cool completely on a wire rack.
- To make the glaze, add the rum gradually (a tablespoon or less at a time) to the icing sugar to make a thick glaze. You may not need all the rum. Beat in the honey until the glaze is thick and glossy. Drizzle over cooled cake.