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    Home » Recipe » Course & Meal Type » Desserts » Banana Rum Cake

    Posted on: Sep 22, 2021 · Modified: Jan 23, 2022 by honeywhatscooking · 4 Comments

    Banana Rum Cake

    10.2K shares
    Jump to Recipe

    Scrumptious Banana Rum Cake that's made with pecans, spiced with fall flavors, and spiced rum.
    Banana Rum Cake

    Take me back to Turks & Caicos where I had the best Banana Rum Cake. It was so moist and delicious and served with a big scoop of vanilla ice cream. It was easily the best Banana Rum Cake I ever had.

    This recipe is inspired by that Banana Rum Cake I reveled in at Somewhere Cafe & Lounge.
    Banana Rum Cake

    What is Spiced Banana Rum Cake?

    Spiced Banana Rum Cake is essentially a banana cake that's made with ripe mashed banana with the addition of rum and fall spices. The rum adds a distinct flavor and it complements the cake perfectly. This cake should be served with either vanilla ice cream or whipped cream.

    Can I use regular Bacardi Rum instead of Captain Morgan Spiced Rum?

    Yes! I prefer spiced rum for this recipe, but feel free to use regular rum too.
    Banana Rum Cake

    Instead of pecans, can I make this cake with another type of nut?

    Yes. You may use walnuts instead of pecans. You can also try slivered almonds or pistachios if you wish.

    If you just don't want nuts in your banana cake, simply omit them.

    Tips on making Caribbean Banana Rum Cake:

    • Make sure the butter and eggs are at room temperature.
    • Cream the butter and sugar until light and fluffy.
    • Make sure to use ripe bananas for this recipe.
    • Do not over mix the batter else you will end up with a tough cake.
    • Poke holes in the cake before pouring the rum sauce.

    Banana Rum Cake

    Banana Rum Loaf is:

    Scrumptious
    Mouthwatering
    Delicious
    Moist
    Perfect for Fall
    Banana Rum Cake

    How to make Banana Rum Bundt Cake recipe step by step?

    Make the Banana Rum Loaf

    1. Preheat oven to 350 degrees.
    2. In a medium bowl, combine the dry ingredients - flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (crushed). Mix. Set aside.
    3. In a large bowl, cream the room temperature butter and sugar until light and fluffy. 
    4. Add the eggs and vanilla and mix to combine.

    5. Now add mashed bananas, ¼ cup of water, and spiced rum (I used Captian Morgan Spiced Rum).
    6. Mix. Your mixture may look curdled and this is OK. This just means your butter and eggs weren't at room temperature.
    7. Add the flour in 2 batches and mix, do not over mix the batter.
    8. Add chopped pecans to the batter. Fold.

    9. Pour the batter into a greased bundt pan. Place into the oven for 45 minutes at 350 degrees.
    10. Cake is ready. Let the cake cool for 15 minutes before removing it from the bundt pan.
    11. The cake should effortlessly fall out. Use a skewer to poke holes throughout the cake.

    Make the Rum Glaze

    1. Combine the butter, sugar, and water in a small pot and bring to a boil. Turn off the stove. Remove pot from the heat and add spiced rum. Mix well.
    2. Once the cake is almost cool, pour the rum glaze all over the cake. The glaze will drip towards the center and this is okay. Enjoy with vanilla ice cream or whipped cream.

     

    Enjoy!

     

    More Fall Desserts:

    • No-Bake Pecan Pie Cheesecake
    • Pumpkin Cake with Maple Cream Cheese Glaze
    • Apple Walnut Cake with Salted Caramel Frosting
    • Pumpkin Spice Hot Chocolate
    • Pumpkin Brioche Bread Pudding

     

    Banana Rum Cake

    Scrumptious Banana Rum Cake that's made with pecans, spiced with fall flavors, and spiced rum. 
    4.23 from 9 votes
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Course Dessert
    Cuisine Caribbean
    Servings 12 servings

    Ingredients
      

    for the cake

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ¼ cup spiced rum, I used Captain Morgan
    • ¼ cup water
    • ¾ cup sugar
    • ½ cup unsalted butter, room temperature
    • 2 eggs, room temperature
    • 2 teaspoon vanilla
    • 1 cup ripe bananas, medium, about 3 small
    • ½ teaspoon cinnamon
    • 2 cloves, crushed
    • ¼ teaspoon nutmeg
    • ½ cup pecans, chopped

    for the rum glaze

    • ¼ cup unsalted butter
    • 2 tablespoon water
    • ¼ cup brown sugar
    • 3 tablespoon spiced rum

    Instructions
     

    Make the Banana Rum Cake

    • Preheat oven to 350 degrees.
    • In a medium bowl, combine the dry ingredients - flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (crushed). Mix. Set aside.
    • In a large bowl, cream the room temperature butter and sugar until light and fluffy.
    • Add the eggs and vanilla and mix to combine.
    • Now add mashed bananas and spiced rum (I used Captian Morgan Spiced Rum).
    • Mix. Your mixture may look curdled and this is OK. This just means your butter and eggs weren't at room temperature.
    • Add the flour in 2 batches and mix, do not over mix the batter.
    • Add chopped pecans to the batter. Fold.
    • Pour the batter into a greased bundt pan. Place into the oven for 45 minutes at 350 degrees.
    • Cake is ready. Let the cake cool for 15 minutes before removing it from the bundt pan.
    • The cake should effortlessly fall out. Use a skewer to poke holes throughout the cake.

    Make the Rum Glaze

    • Combine the butter, sugar, and water in a small pot and bring to a boil. Turn off the stove. Remove pot from the heat and add spiced rum. Mix well.
    • Once the cake is almost cool, pour the rum glaze all over the cake. The glaze will drip towards the center and this is okay. Enjoy with vanilla ice cream or whipped cream.

    Nutrition

    Calories: 294kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 8gCholesterol: 60mgSodium: 222mgPotassium: 113mgFiber: 1gSugar: 19gVitamin A: 405IUVitamin C: 1mgCalcium: 29mgIron: 1mg
    Keyword Banana, Cake, rum cake
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking

    Recipe 

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    Reader Interactions

    Comments

    1. Christine says

      December 21, 2021 at 11:41 am

      At what stage in the process do you add the 1/4 cup of water?

      Reply
      • honeywhatscooking says

        December 21, 2021 at 11:19 pm

        Hi Christine,
        Sorry about the typo. It should be added with the mashed banana and rum. Hope you enjoy the cake.

        Reply
    2. Hemali says

      July 16, 2022 at 1:28 am

      Option for eggs in this cake

      Reply
      • honeywhatscooking says

        July 21, 2022 at 1:49 pm

        I would try 1/4 cup of yogurt per egg, but I'm not sure what the end result will be. Yogurt is a good substitute for eggs. Let me know if you try it.

        Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

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