Butter Rum Banana Cake

Butter Rum Banana Cake Recipe
35
3 Reviews
Banana rum cake smothered in an irresistible butter rum sauce, topped with sweetened whipped cream and cashews.
45 min
Prep Time
2:20
Total Time
18 servings

Ingredients

Cake

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

Sauce

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
1/4 teaspoon
rum flavoring

Topping

1 cup
Land O Lakes® Heavy Whipping Cream
2 tablespoons
powdered sugar
1/2 cup
honey roasted cashews, if desired

Directions

  1. Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
  2. 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.
  3. Pour into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool, uncovered, at least one hour.
  4. 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.
  5. Beat chilled whipping cream in chilled bowl at high speed until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form.
  6. 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.

Recipe Tips

- 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.

Nutrition Facts (1 serving)

Calories
420
Cholesterol
95mg
Carbohydrates
57g
Protein
5g
Fat
20g
Sodium
430mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

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.

Rating

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!

Rating

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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