I landed up with over-ripe bananas again (Why do I even buy them?). However, I was sure I didn’t want to bake another banana bread. I was getting quite tired of the sweet bakes anyway. But I needed to use them and I am not very fond of banana smoothies. Wasnt feeling like making custard, so decided to go back to Google God to see if there were any recipes which tried to do something different with bananas. Turns out, a lot of them have. But considering the family taste constraints, I decided to go with this one, Roasted Banana and Rum Cake.
As usual I had to make modifications to it to make it eggless. Since I love love love Rum and Raisin ice-cream, decided to add some raisins to it as well. Turned out absolutely yum- soft, moist and bursting with flavor. The flavor of Rum stands out only in the frosting making it one heady treat to the tongue. Without further ado, presenting the recipe:
Roasted Banana and Rum Cake.
- Butter – ¼ cup
- Sugar – ¾ cup
- Vanilla – 1 tsp
- Oil – 1/8 cup +1 tsp
- Flour – 1 +1/3rd cup
- Ripe Bananas – 3 (I used big ones)
- Dark Rum – 2 tbsp
- Baking powder – 1 + 1/4 tsp
- Baking soda – 1/2 tsp
- Salt – ¼ tsp
- Buttermilk – 1/3 cup.(I used slightly thinner yoghurt)
Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the top brown.
Allow cake to cool for half an hour in the pan then take it out and let it cool completely.