This post may contain affiliate links. Please read our disclosure policy.

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, 1/4 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:

 

4.29 from 14 votes

Banana Rum Cake

By: Nisha
Scrumptious Banana Rum Cake that's made with pecans, spiced with fall flavors, and spiced rum. 
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings

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
Save this recipe!
Get this recipe sent to your inbox! Plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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: 294kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 222mg | Potassium: 113mg | Fiber: 1g | Sugar: 19g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

Additional Info

Course: Dessert
Cuisine: Caribbean
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Recipe 


Hi, I'm Nisha!

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


Subscribe to get my latest recipes!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

You May Also Like

4.29 from 14 votes (13 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




14 Comments

  1. I live in a dry county and all I have on hand is regular rum. Have u tried with plain rum not spiked and did u use dark rum?

  2. Can’t wait to try this! One question, why water instead of milk? Doesn’t most cakes call for milk?

    1. HI. I’m sorry, I haven’t tried this. You would need much less rum extract so if you do this, perhaps add the rum extract + some remaining liquid (water) to compensate for the missing rum. Please let me know if you try this.

    1. 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.

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