Banana-Rum Cake

READY IN: 24hrs 15mins
Recipe by Kittencal@recipezazz

A wonderful moist banana cake, wonderful to serve to company. Great topped with custard cream of favorite icing.

Top Review by Janet S.

I did not have buttermilk so I used sour cream instead. Love the strong banana flavor

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Butter and flour a 9-inch springform cake pan.
  3. Cream the butter and sugar together using an electric mixer.
  4. Add in the eggs, one at a time, beating well between additions.
  5. Mix in the mashed bananas.
  6. Sift together the baking soda, baking powder, flour and salt.
  7. Add in half of the flour mixture to the batter; mix well.
  8. Add in the rum and buttermilk; mix thoroughly.
  9. Add in the remaining flour mixture; mix well to incorporate thoroughly.
  10. Fold in the chopped nuts.
  11. Transfer the batter to cake pan.
  12. Bake for 1 hour, or until cake tests done.
  13. Cool for 5 minutes before removing from the pan.
  14. Finish cooling completely on a wire rack.
  15. Serve with custard cream on top or icing.
  16. Note: 1/4 cup mini chocolate chips may be substituted for the nuts, or use both the nuts and the chocolate chips.

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