Banana rum cake smothered in an irresistible butter rum sauce, topped with sweetened whipped cream and cashews.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 1/2 cups sugar
1 cup Land O Lakes® Butter, softened
4 large Land O Lakes® Eggs
4 medium (2 cups) ripe bananas, mashed
1/4 teaspoon rum flavoring
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup firmly packed brown sugar
1/3 cup light corn syrup
3 tablespoons water
5 tablespoons Land O Lakes® Butter
1/4 cup sweetened condensed milk
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons powdered sugar
1/2 cup honey roasted cashews, if desired
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
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 prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool, uncovered, at least one hour.
Combine brown sugar, corn syrup and water 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 chilled whipping cream in chilled 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.
- Leftover ripe bananas can be frozen and used later for banana bread or other banana recipes. Place unpeeled bananas in resealable plastic freezer bag and freeze. Thaw at room temperature and mash according to recipe.
- To keep bananas from ripening too quickly, place bananas in refrigerator until desired ripeness. The peel may darken but the banana will ripen more slowly than it will at room temperature.
What better way to show Mom she’s special than to bake a cake with an extra-special touch, whether its lemon meringue or tropical coconut.