Banana Rum Cake
Adapted from Baking Bites
1/2 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 1/2 tsp vanilla extract
1/4 cup vegetable oil
3 ripe, medium bananas, mashed (about 1 1 1/4 cups)
3 tbsp dark rum
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
Preheat oven to 350F and lightly grease a 10-inch bundt pan
In a large bowl, cream together butter and sugar until light. Beat in the
eggs one by one, waiting until each has been incorporated to add the next.
Beat in vanilla extract, vegetable oil, mashed bananas and rum.
In a medium bowl, whisk together the flour, baking powder, baking soda and
salt. Add half of the flour mixture to the butter mix and stir to combine.
Add in the buttermilk, followed by the remaining flour mixture.
Pour batter into prepared pan
Bake for 45-50 minutes, or until a toothpick inserted into the center of the
cake comes out clean and the top springs back when lightly pressed.
Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire
rack to cool completely.
2 tbsp butter, room temperature
2 tbsp dark rum
1 tbsp milk
1 tsp vanilla extract
1 1/2 2 cups confectioners¹ sugar
Beat together butter, rum, milk, vanilla and about 1/2 cup confectioners
sugar in a bowl until smooth. Gradually blend in additional confectioners
sugar until you have a glaze that is smooth and thick enough to drizzle over
the cake. Additional confectioners¹ sugar will make a glaze suitable for a
thicker drizzle (i.e. from a piping bag).