BOOZY BANANA RUM BUNDT CAKE

With salted brown sugar rum frosting

There’s something so fun about using different shaped tins in baking! It’s so satisfying being able to create such lovely shapes, clean edges, funky patterns etc. by doing almost nothing at all - besides picking your vessel of choice!

 

With no extra effort you can turn a plain ol’ (although delicious) Banana Sheet Cake, into a gloriously shaped crown of Banana Cake beauty!

 

It’s perfect for impressing guests, or even just impressing yourself…

Shape aside though, this delightful cake creation was born out of a recent gift of a bottle of Rum from my parents, and the need to use up the excessive number of bananas, browning on our bench top!

 

They were staring to pile up insanely high…my mum even grabbed a snapshot of how many we had - I wish I did - It was insane.

Difficulty: Easy!

Parties aside though, sometimes there is nothing better than sitting down after a long day (or a long morning for us mums!) and enjoying something totally decadent, filled with totally necessary calories and a cup of strong coffee. And, as you might be able to see, I couldn’t even wait for mine to set before I dived right in… I blame my dessert addiction...

But, insane or not, nothing makes me smile like knowing I get to use them in cakes, breads and desserts. I mean, I love bananas - they make up most of my everyday diet - but I love them even more when they are mashed and bashed into a beautiful, new sweet creation!

And this is EXACTLY that! A sweet and ‘boozy’ banana bread sensation. With notes of Rum, hints of caramel, and of course banana - this is an adult dessert dream!

 

For the littlies or those that don’t fancy the flavour of Rum, you can definitely omit it, if need be. Trust me, you will still have an out of this world, sweet treat!

Just look at that caramel sauce ooze! If only I could have another glass…I mean slice…

 

Cake Tips!

*If your cake has risen higher than your tin, simply use a knife to trim the top, before flipping the cake out onto the rack.

 

**When the cake has been turned out, I like to glaze it while its warm with a melted caramel, maple or golden syrup sauce - to give it that extra gloss and seal in the moisture. To do this simply melt your chosen sauce and coat your cake using a pastry brush.

Makes: 14 Large

Gather The Following...

Now, Lets Begin!

Begin by preheating your oven to 175°C and grease a large Bundt tin with melted butter, set aside.

 

In a large bowl whisk together the Plain Flour, Baking Soda, Baking Powder and Salt until combined.

 

In a small jug mix together the Yoghurt, Milk and Apple Cider Vinegar and set it aside to curdle, until needed.

 

Using a handheld or stand mixer, beat the butter until light and fluffy. Add in the Dark Brown and Caster sugars and beat again until fluffy. Add in the Eggs, Vanilla and Rum, beating with each addition. Pour in the mashed banana and milk mixture continuing to beat on a low speed until everything is thoroughly mixed together. Do not panic if your mixture curdles it will all work out!

 

Pour half of your wet mixture into your dry mixture and mix until you form a thick batter. Pour the remaining wet ingredients in and continue to mix using a spatula until everything is incorporated.

 

Pour your batter into your prepared Bundt tin and place it in the preheated oven. Bake your cake for 50-60 minutes, covering with foil after 30 minutes if need be, until a skewer inserted comes out clean.

 

Once cooked, remove it from the oven and allow it to cool in the tin for 20 minutes before turning it onto a wire rack to cool completely.

 

Make your Frosting! In a small saucepan melt the Butter, Sugar and half of the Cream over a medium heat, stirring constantly until the sugar is dissolved. Bring the mixture to a slow simmer and let it bubble away for 2 minutes, stirring occasionally.  

 

Remove the caramel from the heat, stir in the salt and allow it to cool to room temperature.

 

Once the caramel has cooled, pour it into the bowl of an electric stand mixer. With the mixer on low, beat in one cup of the Icing Sugar, followed by the Rum. Then, add another cup of Icing Sugar, the remaining cream and finally the final cup of Icing Sugar beating until smooth and fluffy!

 

Top your cake with your frosting allowing it to billow over the edges! To present your cake, drizzle some extra caramel sauce, sea salt flakes and top it with some dark chocolate Tim Tams - for that extra indulgence!

2 cups Plain Flour

1 tsp Baking Soda

1 tsp Baking Powder

A pinch of Sea Salt

½ cup Vanilla/Plain Yoghurt

½ cup Full Cream Milk

1 tsp Apple Cider Vinegar

115g Salted Butter, at room temperature

2/3 cup Caster Sugar

2/3 cup Dark Brown Sugar, packed

2 Large Eggs

1 tsp Vanilla Extract

1 tsp Rum

1 ½ cups Ripe Bananas, mashed

 

Salted Brown Sugar Rum Frosting

120g Salted Butter

1 cup Dark Brown Sugar, packed

1/2 cup Thickened Cream, halved

A pinch of Sea Salt

2 TBLS Rum

3 cups Icing Sugar

Hi Lovely.

Let me introduce myself a little, 

I'm Brogen.

A self-taught baker, wife to my handsome husband Tim, mama to Sway and totally besotted sugar addict. Food truly is where my heart lays and there’s nothing I don’t love about it - from creating it, to photographing it and everything in between…it makes my heart sing!

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