Banana Dark Rum Cake

Indulge in the rich and aromatic flavors of Banana Dark Rum Cake, a moist and irresistibly spiced dessert that’s perfect for any occasion. This show-stopping bundt cake showcases the natural sweetness of ripe mashed bananas, complemented by the warm undertones of dark rum and a hint of cinnamon. Enhanced with a tender crumb from sour cream or Greek yogurt, this cake strikes the perfect balance between light and decadent. Optional chopped walnuts or pecans add a delightful crunch, while a dusting of powdered sugar lends an elegant finishing touch. With minimal prep time and an impressive presentation, this banana rum cake is an ideal choice for entertaining or treating yourself to a slice of tropical-inspired comfort. Perfectly optimized for flavor and ease, it’s a recipe you’ll want to make again and again!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 10

Ingredients

• 2 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 0.75 cup Unsalted butter (softened)
• 1 cup Granulated sugar
• 0.5 cup Dark brown sugar (packed)
• 2 units Large eggs
• 1.25 cups Ripe bananas (mashed)
• 0.25 cup Dark rum
• 0.5 cup Sour cream or plain Greek yogurt
• 1 teaspoon Vanilla extract
• 0.5 cup Chopped walnuts or pecans (optional)
• 2 tablespoons Powdered sugar (for dusting, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or round cake pan with butter or non-stick spray. Lightly dust with flour and tap out any excess.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set this dry mixture aside.

Step 3

In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and dark brown sugar together until light and fluffy (about 2-3 minutes).

Step 4

Add the eggs one at a time, beating well after each addition until fully incorporated.

Step 5

Mix in the mashed bananas, dark rum, sour cream (or Greek yogurt), and vanilla extract until the wet ingredients are smooth.

Step 6

Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing.

Step 7

If using, gently fold in the chopped walnuts or pecans for added texture.

Step 8

Pour the batter into the prepared pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

Step 11

Once cooled, optionally dust the cake with powdered sugar before serving to add a touch of elegance.

Nutrition Facts

Serving size	1385.8 grams (1385.8g)

Amount per serving	% Daily Value*
Calories	4546

Total Fat 217.10g	278%
Saturated Fat 110.70g	554%
Polyunsaturated Fat NaNg
Cholesterol 820mg	273%
Sodium 2723mg	118%
Total Carbohydrate 584.80g	213%
Dietary Fiber 19.70g	70%
Total Sugars 354.40g
Protein 54.90g	110%

Vitamin D 168IU	838%
Calcium 373mg	29%
Iron 17mg	94%
Potassium 2011mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 4.9%

Carbs: 51.8%