Scrumptious Banana Rum Cake that’s made with pecans, spiced with fall flavors, and spiced rum.
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.
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.
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 Loaf is:
Scrumptious
Mouthwatering
Delicious
Moist
Perfect for Fall
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 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
Ingredients
for the cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup spiced rum I used Captain Morgan
- 1/4 cup water
- 3/4 cup sugar
- 1/2 cup unsalted butter room temperature
- 2 eggs room temperature
- 2 tsp vanilla
- 1 cup ripe bananas medium, about 3 small
- 1/2 tsp cinnamon
- 2 cloves crushed
- 1/4 tsp nutmeg
- 1/2 cup pecans chopped
for the rum glaze
- 1/4 cup unsalted butter
- 2 tbsp water
- 1/4 cup brown sugar
- 3 tbsp 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
Recipe
Leave a Reply