Total Time
Prep 30 mins
Cook 30 mins

a yummy cake/bread that keeps the banana's halved but whole, soaked in rum. Different and delicious, this should take care of any unfilled corners after a terrific meal. From Cooking with AAF: King Creole...of the Sunny Islands

Ingredients Nutrition


  1. First peel the bananas, cut lengthways and soak them with the said dark rum.
  2. Make a thick dough by combining the flour and cream, then add the cinnamon, pinch of salt, sugar, a few vanilla drops (6 to 8) and lime juice. Mix well. The dough should be slightly wet.
  3. Roll it out with a rolling pin and cut 2 oblong-shaped layers of around 1 inch thick. Line a bread tin with 1 layer. Place the soaked bananas on top, cover with the grated (or shredded) coconut, and cover with the top layer, crimping the edges to seal.
  4. Brush with egg yolk and sprinkle a little sugar and some grated coconut for effect. Bake in a moderate oven (180° C / 350° F) for about 30 minutes until nicely browned.
Most Helpful

I made as directed. I like the banana flavor but the dough was very dense and I didn't care for the texture. Smelled great. Made for ZWT 5.

Samantha in Ut June 05, 2009

This recipe didn't work out for me. I don't know I must have done something wrong. The dough smelled good and was easy to roll out but I had to roll the dough much thinner in order for it to fit my bread pan so I ended up with rum bananas sandwiched between very thin and dry (because I didn't adjust the baking time) bread dough.

Queen Dana June 01, 2009

FANTASTIC!! I made recipe as posted with no adjustments. A nice, and definately flavorful recipe here. Made for a fantastic dessert after lunch today. Made for New Zaar Tag

weekend cooker May 31, 2009