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!
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)
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.