Recipe: Roasted Banana and Rum Cake – For a twist on the usual banana fare

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.

Ingredients:

  • 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)
Method
Cut the banana into one inch thick slices and roast in a frying pan until it browns . Mash well and keep aside.
Cream room temperature butter and sugar in a bowl until light and creamy. Add vanilla extract, oil, mashed bananas and rum.
In another bowl sieve the dry ingredients together- flour, baking powder, baking soda and salt. Alternatively add  the flour mixture and the buttermilk to the creamed butter and stir until combined.
Grease and flour a 8 inch bundt pan. Pour batter into prepared pan
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.
Rum Drizzle
Butter – 1 tbsp
Dark rum – 1 tbsp
Milk – a few drops.
Vanilla – ½ tsp
Icing sugar – 1 cup
Beat together butter, rum, milk, vanilla and about ½ cup icing sugar in a bowl until smooth. Gradually blend in additional sugar until you have a glaze that is smooth and thick enough to drizzle over the cake. I was a bit scared about adding so much sugar so I added as less as I could… hence wasnt able to get a thick glaze. But it was yummy nevertheless. The cake tastes good without the drizzle as well but with it, its out of the world!!!

Just out of the bundt pan and ready to get drizzled with the glaze

It doesn’t look very attractive when you spread the frosting evenly with a spatula… but with low amounts of sugar, it looks best this way

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