Banana Rum Cake
Who wants cake? This moist and tasty Banana Rum Cake features a bit of rum and plenty of ripe bananas...Cheers!
Servings: 12 slices
Calories: 458kcal
Ingredients
For the Cake
- ¾ cup unsalted butter room temperature
- 1½ cups sugar
- ¼ cup dark rum
- ⅔ cup buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 3 ripe bananas mashed
- 3 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 cup sour cream
For the Glaze
- 1¼ cups powdered sugar
- 2 Tbsp milk or rum
Instructions
- Preheat oven to 325°F.
- Spray a standard 10-cup bundt pan with nonstick baking spray; set pan aside.
- Using an electric mixer, cream together butter and sugar until light and fluffy (~3-4 minutes on medium speed).
- Add rum, buttermilk, eggs, vanilla, lemon juice and bananas; mix until just combined.
- Add flour, baking soda and salt; mix until just combined.
- Add sour cream; mix until just combined.
- Pour batter into prepared bundt pan.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool in pan for 10 minutes and then invert onto a wire rack until completely cool.
- Using a small bowl, whisk together powdered sugar and milk or rum.
- Drizzle glaze over cake before serving.
Nutrition
Calories: 458kcal | Carbohydrates: 70g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 351mg | Potassium: 201mg | Fiber: 2g | Sugar: 42g | Vitamin A: 555IU | Vitamin C: 2.9mg | Calcium: 53mg | Iron: 1.7mg