Prep 15 mins
Cook 24 hrs
A wonderful moist banana cake, wonderful to serve to company. Great topped with custard cream of favorite icing.
- Set oven to 350 degrees.
- Butter and flour a 9-inch springform cake pan.
- Cream the butter and sugar together using an electric mixer.
- Add in the eggs, one at a time, beating well between additions.
- Mix in the mashed bananas.
- Sift together the baking soda, baking powder, flour and salt.
- Add in half of the flour mixture to the batter; mix well.
- Add in the rum and buttermilk; mix thoroughly.
- Add in the remaining flour mixture; mix well to incorporate thoroughly.
- Fold in the chopped nuts.
- Transfer the batter to cake pan.
- Bake for 1 hour, or until cake tests done.
- Cool for 5 minutes before removing from the pan.
- Finish cooling completely on a wire rack.
- Serve with custard cream on top or icing.
- Note: 1/4 cup mini chocolate chips may be substituted for the nuts, or use both the nuts and the chocolate chips.
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!
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:-)
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.