Total Time
24hrs 15mins
Prep 15 mins
Cook 24 hrs

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

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.
Most Helpful

4 5

This is a nice, moist cake with an intense banana flavor (exactly what you want in a banana cake, right?). I used 3 tb rum and it wasn't detectable in the cake, so those who want that rum taste should probably use the 4 tb rum. Thanks for sharing this lovely recipe!

5 5

This is one of my favourite banana cakes. We all love it in the family. I haven't tried it with the choc chips, but I did with the nuts. It's very good and definitely a keeper! I have served this a couple of times with vanilla ice-cream and it's gone before I even know it:-)

4 5

Very tasty! I would have liked a bit more banana taste, so would add an extra banana next time. I also thought it could be a bit sweeter-- I ended up putting some maple syrup on top as "icing" and then it was perfect. Perhaps making a sauce of maple syrup and a bit of rum and pouring it over the cake would be a good idea. Made as instructed using 4 Tbsp rum, except used oil for butter, maple syrup for sugar, and to make it gluten free 1.5 c. rice flour, .5 c tapioca starch, 2 tsp xanthan gum for the flour.