May I introduce you to the most delicious cake in the whole wide world: my Banana Rum Bundt Cake! Normally I am not using attributes like “the best in the world” (or do I?) – well, this cake definitely deserves this title. You could also say “awesome shit” – but some people do not like it when I say things like that, so let’s keep it clean and family-friendly. But to be totally honest – if you try this cake, you will say (or just think) the same ;P
Some people do not like bananas (or raisins, for example) in cakes. Those people are a bit weird in my opinion. Why would you not like a delicious banana cake like this one here? I can’t think of any good reason… maybe something bad happened when those people were kids? Maybe someone threw bananas in their faces? Could be. Theoretically. But for me, this would have been the perfect situation to make banana bread or banana cake :P
Oh well… I don’t want to make fun of people that do not like bananas – they will not end up here anyway – the title of the recipe would keep them away I guess ;) I just want to share one of my favorite recipes with you. Unfortunately, I am not able to share the cake via the internet with you – that means you have to make it at home and try it there… and then tell me what you think of it. How about that? ;)
Not exactly sure why this cake is sooo delicious, moist and packed with flavors… well the bananas and the rum, of course ;) I think it also looks very pretty with that thick icing. The banana chips are just a nice add-on – you do not have to add that. The cake is already perfect without them. I used regular sugar for the icing, but you can also use some sugar replacement if you like. Works well in that kind of frostings.
You can store the cake for several days (just place it in an airtight container or wrap it in aluminum foil) and to be honest – it gets better each day. Unfortunately, it probably will not survive that long if you serve it so someone… they will devour everything immediately :P
INGREDIENTS / ZUTATEN
For the batter:
4 very ripe bananas (about 18 oz.)
1 cup (200g) brown sugar
2/3 cup (160ml) buttermilk
1/2 cup (120ml) sunflower oil
1/4 cup (60ml) dark rum
2 large eggs
1 tsp. vanilla extract
2 1/2 cups (320g) all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
For the glaze:
1.8 oz. (50g) cream cheese
1 cup (120g) confectioners’ sugar, plus more if needed
1/2 tbsp. dark rum
1/2 tsp. vanilla extract
1/2 – 1 tbsp. milk
some dried banana chips, crushed (optional)
Für den Teig:
4 sehr reife Bananen (etwa 500g)
200g brauner Zucker
160ml Buttermilch
120ml Sonnenblumenöl
60ml dunkler Rum
2 Eier (L)
1 TL Vanille Extrakt
320g Mehl (Type 550)
1 TL Backpulver
1 TL Natron
1/2 TL Salz
Für die Glasur:
50g Frischkäse
120g Puderzucker plus ggf. mehr
1/2 EL dunkler Rum
1/2 TL Vanille Extrakt
1/2 – 1 EL Milch
ein paar getrocknete Bananenchips, zerbrochen (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Grease and flour a bundt pan* (about 10 cups/81 fl.oz). Set aside.
2. Add the bananas to a large mixing bowl and mash with a fork. Add the sugar, buttermilk, oil, rum, eggs, and vanilla extract and mix until well combined. Mix the flour with baking powder, baking soda, and salt in a separate bowl until combined. Add to the mixing bowl and mix with the wet ingredients until well combined. Pour into the prepared bundt pan and bake for 50-60 minutes or until a wooden skewer inserted into the center comes out clean (the baking time may vary a lot depending on the oven and bundt pan you use). Take out of the oven and let cool down for 10-15 minutes in the pan, then remove and let cool down completely on a wire rack.
3. For the glaze mix the cream cheese with confectioners’ sugar, rum, and vanilla extract until smooth. Mix in some milk if the glaze is too thick, add some more confectioners’ sugar if too runny. Glaze the cake, sprinkle with some chopped dried banana chips (optional) and let dry.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Gugelhupfform* (min. 2,4l) einfetten und mit etwas Mehl ausstauben. Zur Seite stellen.
2. Die Bananen in eine große Schüssel geben und mit einer Gabel zerdrücken. Zucker, Buttermilch, Öl, Rum, Eier und Vanille Extrakt dazugeben und alles gut verrühren. Das Mehl mit Backpulver, Natron und Salt vermischen und dann zur Schüssel dazugeben und gut unterrühren. Den Teig in die vorbereitete Form füllen und dann für 50-60 Minuten backen – die Zeiten können hier je nach Backofen und benutzter Form sehr variieren. Macht den Holzstäbchen-Test um zu sehen, ob noch Teig kleben bleibt. Aus dem Ofen holen und für 10-15 Minuten in der Form abkühlen lassen, dann vorsichtig aus der Form lösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Glasur den Frischkäse mit dem Puderzucker, Rum und Vanille Extrakt verrühren. Sollte die Mischung zu dünn sein, noch etwas Puderzucker nachlegen. Sollte die Glasur zu dickflüssig sein, nach und nach noch etwas Milch dazugeben, bis es passt. Den Kuchen damit glasieren und mit getrockneten Bananenchips (optional) dekorieren.
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Here is a version of the recipe you can print easily.
Print
Banana Rum Bundt Cake
- Prep Time: 00:25
- Cook Time: 01:00
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: United States
- Diet: Vegetarian
Description
Delicious and heavy flavored Banana Rum Bundt Cake – if you like it boozy this is the perfect cake for you! Dense, moist and full of flavors!
Ingredients
1 cup (200g) brown sugar
2/3 cup (160ml) buttermilk
1/2 cup (120ml) sunflower oil
1/4 cup (60ml) dark rum
2 large eggs
1 tsp. vanilla extract
2 1/2 cups (320g) all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
For the glaze:
1.8 oz. (50g) cream cheese
1 cup (120g) confectioners’ sugar, plus more if needed
1/2 tbsp. dark rum
1/2 tsp. vanilla extract
1/2 – 1 tbsp. milk
some dried banana chips, crushed (optional)
Instructions
1. Preheat the oven to 350°F (180°C). Grease and flour a bundt pan (about 10 cups/81 fl.oz). Set aside.
2. Add the bananas to a large mixing bowl and mash with a fork. Add the sugar, buttermilk, oil, rum, eggs, and vanilla extract and mix until well combined. Mix the flour with baking powder, baking soda, and salt in a separate bowl until combined. Add to the mixing bowl and mix with the wet ingredients until well combined. Pour into the prepared bundt pan and bake for 50-60 minutes or until a wooden skewer inserted into the center comes out clean (the baking time may vary a lot depending on the oven and bundt pan you use). Take out of the oven and let cool down for 10-15 minutes in the pan, then remove and let cool down completely on a wire rack.
3. For the glaze mix the cream cheese with confectioners’ sugar, rum, and vanilla extract until smooth. Mix in some milk if the glaze is too thick, add some more confectioners’ sugar if too runny. Glaze the cake, sprinkle with some crushed dried banana chips (optional) and let dry.
Notes
Enjoy baking!
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