What makes this banana rum cake easy
This is a from-scratch Bundt cake: a moist banana butter cake, baked in a single bowl-and-mixer process, then brushed with a warm rum butter glaze while it is still in the pan. There is no layering or frosting. The glaze soaks in as the cake cools, which keeps the crumb moist and adds flavor.
Ingredients
This makes one 10 to 12-cup Bundt cake.
Cake
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 3 large eggs, at room temperature
- 1 1/2 cups mashed very ripe banana (about 3 large)
- 1/2 cup (120 g) sour cream or buttermilk
- 2 tablespoons dark or spiced rum
- 2 teaspoons vanilla extract
Rum butter glaze
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) dark or spiced rum
Preparing the Bundt pan
The most common problem with a Bundt is sticking. Brush the pan thoroughly with softened butter or a baking spray that contains flour, getting into every groove, then dust with flour and tap out the excess. Do not skip the center tube.
Making the cake
- Heat the oven to 350°F (175°C) and prepare the pan.
- Whisk the flour, baking soda, salt and cinnamon together.
- Beat the butter and both sugars until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating after each, then the vanilla.
- In a separate bowl, stir together the mashed bananas, sour cream and rum.
- Add the dry ingredients and banana mixture to the butter in alternating additions, starting and ending with the dry. Mix just until combined.
- Scrape the batter into the pan and tap it on the counter to settle.
- Bake for about 50 to 65 minutes, until a skewer in the thickest part comes out clean. Ovens and pans vary, so start checking at 50 minutes.
The rum butter glaze
- While the cake bakes, melt the butter in a small saucepan. Add the sugar and water and bring to a gentle boil, stirring, for 3 to 4 minutes.
- Remove from the heat and carefully stir in the rum, as it can steam up.
- Let the baked cake rest in the pan for 10 minutes. Poke the bottom (which will become the top) all over with a skewer, then spoon about half the glaze over it and let it soak in.
- Invert the cake onto a rack, then brush or spoon the remaining glaze over the outside.
Tips for a good Bundt cake
- Prepare the pan generously and evenly.
- Fill the pan no more than about two-thirds full.
- Use room-temperature eggs and dairy so the batter emulsifies smoothly.
- Cool in the pan for about 10 to 15 minutes before turning out. Too soon and it may break; too long and the sugar can glue it in place.
- Measure flour by weight, or spoon it into the cup and level it off, so the cake is not dense.
Using a different pan
Bundt recipes can usually be baked in other pans. Two 9 x 5-inch loaf pans or a 9 x 13-inch pan work. Reduce the temperature slightly or begin checking earlier for loaf pans, and expect the time to change. Soak the glaze in while the cake is warm.
Banana rum cake vs. black cake
They are different cakes. (For a closer look at the Caribbean tradition, see our Trinidad cake recipes.) A rum cake is a butter cake that is soaked with a rum syrup or glaze after baking, as here. Black cake is a Caribbean fruit cake made with dried fruits that have been soaked in rum and wine for a long time and a dark burnt-sugar flavoring, giving it a dense, dark, rich texture. If you want a banana cake that is less intense than either, see our salted banana toffee cake with a similar soak-in sauce idea but no alcohol.
Can you use a cake mix?
You can, though results vary. People often mix mashed banana into a yellow or spice cake mix in place of some of the liquid or oil, and add a rum glaze afterward. Follow the package directions as your base, and treat quantities as experimental. The from-scratch cake above is more reliably banana-forward. For a fully mix-based bundt that gets a hot syrup poured over it, see our best crack cake recipe.
Storage
Cover the cake and keep it at room temperature for up to 2 or 3 days, or refrigerate if your kitchen is warm. Slices can be wrapped and frozen for a few weeks. Bring to room temperature before serving.
A note on the alcohol
Some of the alcohol may cook off while baking or simmering, but not all of it. This is not an alcohol-free dessert, so be careful when serving children, pregnant guests or anyone who avoids alcohol. For those guests, our easy banana frosting on a plain banana cake is an alternative.
FAQ
Can I make this without rum? Yes. Replace the rum with milk or orange juice and add a splash of vanilla to the glaze.
What rum is best? Dark or spiced rum has a deeper flavor with bananas, but a golden rum works.
Can I make it ahead? Yes. The cake often tastes better the next day once the glaze has settled in.