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Rum banana cake smothered in irresistible butter rum sauce, sweetened whipped cream and topped with cashews is a dessert you will be proud to serve your guests.
Heat oven to 350°F.
Combine sugar and 1 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add bananas and 1/4 teaspoon rum extract; beat at low speed until well mixed. Add all remaining cake ingredients. Continue beating, scraping bowl often, just until mixed.
Pour into greased 13x9-inch baking pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool, uncovered, at least one hour.
Combine brown sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, 3-4 minutes or until sugar is completely dissolved. Add 5 tablespoons butter; continue cooking 1-2 minutes or until butter is melted. Remove from heat; stir in condensed milk and 1/4 teaspoon rum extract. Cool 15 minutes.
Beat whipping cream in bowl at high speed until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form.
Place individual cake servings onto dessert plates. Drizzle with about 1 tablespoon sauce. Dollop with whipped cream; sprinkle with cashews, if desired. Drizzle with additional sauce. Store refrigerated.
Dietary Fiber: 1g
Amazing!! Not too rich, not too sweet. Do NOT eat this without the sauce! It's a good plain banana cake, but the sauce makes it SPECTACULAR! This will become a regular for special occasions in our house.
I made this cake for a quick and refreshing dessert, using frozen banana chunks that I had in the freezer. It was very quick and easy to make. Great banana flavor. My children loved the rum sauce, I did too! It is a very light cake. It's very much like banana bread, moist and delicious. The rum sauce, coolwhip and nuts are literally "putting the icing on the cake". I will be making this again and soon!
I made this cake for a Mother's Day tea. Wow! I don't know if I've ever had a dessert, that didn't have chocolate in it, that I enjoyed more. The cake baked up nice and light with a moist texture, but then, being topped by the butter rum sauce, just made it so delectable! Adding the whipped topping and the honeyed cashews was the piez de resistance! Everyone loved it!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1484
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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