I love a good banana cake and this Banana Rum Cake recipe is at the top of my list. Not only is the cake delicious, it will also make your home smell amazing while baking. It is a cake that is wonderful on it's own, or drizzle some chocolate or peanut butter sauce over the top - or both!
This post may contain affiliate links. Please refer to the terms page for more information.
Jump to:
What you will love about this recipe
The rum in this cake is optional and may be replaced with vanilla extract. Both flavors work well with bananas. The crumb is billowy and soft, yet dense enough to hold up to slicing and toasting - if you have any leftovers!
Ingredients
- Bring your butter and eggs to room temperature before starting to mix the cake batter. I know - I sound like a broken record - but it is important to create a homogenous batter!
- Use ripe bananas. This recipe uses three bananas - two sliced and layered in the cake and one mashed and added to cake batter after the eggs. I prefer to use a dinner fork to mash bananas.
- All-purpose flour (use gluten-free flour if desired), granulated sugar, salt, baking soda, cinnamon
- Dark rum: dark rum is full of bold flavor with hints of spice. You may replace the rum with vanilla extract.
Cake Assembly
- Prepare a 8" round cake pan by lining the bottom with parchment paper or greasing the pan.
- After mixing cake batter, add half of the batter to the prepared pan, smooth with a spatula, slice two bananas to ¼" slices and lay on top of the batter in the pan. Then add the second half of the batter on top of the banana slices.
- This recipe produces a thick batter and it will be necessary to smooth the batter in the cake pan using an offset spatula.
- Sprinkle 2 tablespoons of granulated sugar evenly over the top of the cake prior to baking. The sugar will caramelize while baking and add an extra crunch to the top of the cake.
Storage
Place cake in an airtight container and store at room temperature for up to 3 days. Also, the cake may be frozen for up to 3 months.
Flavor Variations
This Banana Rum Cake is wonderful on its own, but to dress it up a little, consider the following:
- Drizzle with caramel and sprinkle with toasted walnut pieces
- Sprinkle powdered sugar over the cake top
- Drizzle with peanut butter sauce and add torched banana slices
- Drizzle with melted chocolate
More boozy desserts
Like a bit of booze in your desserts? Check out these recipes:
📋 Recipe
Banana Rum Cake Recipe
The perfect cake for any banana lover - the rum is optional! It is a cake that is as simple in its look as it is in the process to create it – but there is nothing simple about the flavor.
Equipment
- 1 Hand Mixer or
- 1 Cake Pan 8"
- Bowls, measuring cups and spoons
Ingredients
- 1 ½ Cups All Purpose Flour
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- ¾ Cup Butter Softened
- ⅔ Cup Granulated Sugar
- 3 Large Eggs Room temperature
- 2 Tablespoons Dark Rum Optional
- 2 Tablespoons Bananas For slicing and layering in cake
- 1 Ripe Banana, smashed For adding to cake batter
- 2 Tablespoons Granulated Sugar (for sprinkling top of cake prior to baking)
Instructions
Cake:
- Preheat oven to 350°
- Prepare an 8" round cake pan by lining the bottom with parchment paper or greasing the pan.
- Smash one banana and set aside.
- Whisk flour, baking powder, salt and cinnamon in a small bowl.
- Place butter and granulated sugar in a stand mixer bowl. Begin creaming the butter and sugar until light and fluffy (2 - 4 minutes), scraping sides and bottom of bowl occasionally. (note: a hand mixer may also be used).
- Add room temperature eggs, one at a time, scraping sides and bottom of bowl between each addition. Mix on medium-low speed until eggs are well incorporated.
- Add rum and mix for approximately 30 seconds,
- Add smashed banana and mix for approximately 60 seconds.
- Add flour mixture and mix on low speed until just combined.
- Pour half of the batter into prepared pan. Slice 2 bananas in ¼" slices and layer on top of cake batter.
- Pour second half of cake batter over bananas and smooth top with an offset spatula.
- Sprinkle 2 tablespoons of granulated sugar evenly over top of cake.
- Bake for 50 - 60 minutes at 350°. The cake top will be a golden color and a toothpick inserted in the center of the cake will come out clean when the cake is done.
- Place cake on a rack and allow to cool completely before unmolding.
- If desired, sprinkle confectioners' sugar over top of cake after unmolding.
Video
Nutrition
Calories: 261kcalCarbohydrates: 31gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 523mgPotassium: 28mgFiber: 1gSugar: 16gVitamin A: 428IUVitamin C: 0.1mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!
Ntensibe Michael Edgar says
Hhhhmmmm....I love banana. Rum, not really. I decided to stay away from it, for years now. Is there a substitute for it now?
dessertswithstephanie says
Hi Ntensibe, yes! Replace the rum with the same amount of pure vanilla extract.
barbie ritzman says
These are my two favorites. The combination of flavors is perfect for a tropical twist on a classic dessert. YUMMY!!!
Ben says
ARR! This cake be the best thing I've eaten in nigh on thirty years! This be a rum runner's delight.
On an absolutely serious note, I made this cake and it really is the best thing I've made in a long time. The texture is fantastic.
Oscar says
I whipped up this Banana Rum Cake, and it was a crowd-pleaser! The cake is absolutely delicious, and the aroma while baking filled the house with warmth. It's fantastic on its own, but a drizzle of chocolate or peanut butter sauce would be a delightful addition.
Donalyn says
I don't care for bananas raw, but put them in a cake and I'm happy. This cake is so good - and we tried all the different toppings - they were all great!