Wednesday, May 4, 2011

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Bahama Mama Banana Rum Cake

Bahama Mama Banana Rum Cake
I can't believe it has taken me this long to share this recipe for you. I made this Bahama Mama Banana Rum Cake for Easter and, between one thing and another, I hadn't uploaded the pictures or typed up the recipe. I will tell you this, make this cake right now. It is beyond delicious and so incredibly good. If you love banana in your desserts, then you will simply adore this cake. The cake tastes like the best banana bread you've had but with the added moistness of rum.

Bahama Mama Banana Rum Cake
Source: adapted from Jill O'Connor's Sticky, Chewy, Messy, Gooey
Serves 8-10

3/4 cup chopped pecans, toasted
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packed brown sugar
3 large eggs, at room temperature
2 medium ripe bananas, mashed
1 tsp vanilla extract
1 1/2 Tbsp dark rum
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Dark rum glaze, recipe below

Preheat oven to 350 degrees F. Spray an 8x8-inch pan with cooking spray. Sprinkle the bottom of the pan with the toasted pecans. Set aside.

In a large bowl, beat together the butter and sugars until mixture is light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Beat in the mashed bananas, vanilla, and rum. Sift the flour, baking powder, baking soda, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain. Spoon the batter over the nuts in the pan and spread to the edge of the pan using the back of the rubber spatula.

Bake 45-50 minutes or until a tester inserted in the cake comes out with no more than a few crumbs. Transfer to a wire rack and cool for 5 minutes.

Use a wooden skewer to poke holes all over the cake and pour a third of the glaze over the cake. Let the cake cool for 5 minutes more. Place a serving platter over the pan and invert to release the cake onto the platter. Spoon the remaining glaze over the cake, a little at a time, and let stand until completely absorbed into the cake. If the glaze starts to pool a the base of the cake, use a small spatula to spread it up and around the edges of the cake.

Cool completely before cutting and serving.

Dark Rum Glaze
1/4 cup unsalted butter
2 Tbsp water
1/4 cup firmly packed brown sugar
1/4 cup dark rum

Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Immediately reduce heat to medium-low abd simmer for 3 minutes. Remove from heat and stir in rum. Keep warm.

1 comment:

Lindsey said...

I made this for dinner tonight, and we are drooling as we wait to eat it. Thanks for sharing.