Banana Rum Cake

Origin or History of the Recipe

Banana bread became popular during the Great Depression in the United States in the 1930s. During times of scarcity, home cooks looked for creative ways to use up ingredients that were on the verge of going bad, like overripe bananas. This gave rise to a practical and delicious recipe that helped avoid food waste while providing a comforting treat in difficult times.

Over time, the recipe became a cherished family tradition in many cultures. In the Caribbean, for example, it is common to add a splash of light rum to enhance the warm flavors and give it a festive touch. Variations with nuts, chocolate chips, coconut, or spices like cinnamon and nutmeg have also become popular.

Banana bread has transcended generations and borders, becoming a classic of homemade baking around the world.

Health Benefits of This Recipe

• Bananas are high in potassium, vitamin B6, and fiber.

• Walnuts offer healthy fats and antioxidants.

• A lighter version of this recipe can reduce sugar and oil without sacrificing flavor (see swaps below).

Tips for Making the Perfect Banana Rum Cake

• Use overripe bananas to maximize natural sweetness.

• Roasting the bananas enhances their flavor and moisture.

• Make sure your eggs and butter are at room temperature for better mixing.

• Do not overmix once the flour is added, this helps maintain a soft texture.

Best Season to Enjoy It

• Any time! But it is especially comforting in the cooler months or during the holidays when warm spices and cozy desserts are most appreciated.

Risk of Food Poisoning

• Avoid using undercooked eggs or unpasteurized dairy. Ensure the cake is fully baked before serving, test with a toothpick.

Banana Rum Cake Recipe

Servings: 12-16

Ingredients
A.

• 3 very ripe bananas (bake in skin)

B.

• 3 large eggs

• 2/3 cup sugar

• 1/2 cup brown sugar

• 1/2 tsp. salt

• 1/2 cup oil

• 2 Tbsp. melted butter

C.

• 2 cups all-purpose flour

• 1 tsp. baking powder

• 1/2 tsp. baking soda

D.

• 1/2 cup milk

• 1 Tbsp. light rum (Bacardi or Don Q)

E. (Rum Syrup)

• 2 Tbsp. water

• 2 Tbsp. light rum

• 2 Tbsp. sugar

F.

• Chopped walnuts (as desired)

Instructions

1. Preheat oven to 350°F (177°C).

2. Bake bananas in their skins for 20-30 minutes. Let cool, peel, and mash.

3. Let eggs and butter come to room temperature.

4. Prepare all ingredients (mise en place).

5. In a large mixing bowl, beat the eggs lightly. Add sugars, salt, and oil. Mix until creamy. Add melted butter.

6. Warm milk and rum (D) in microwave (20-30 sec) to room temperature. Set aside.

7. In another bowl, combine dry ingredients (C). Add 1/3 to the batter and mix. Add milk and remaining dry ingredients. Mix 1 minute on medium speed.

8. Add mashed bananas and mix 1-2 minutes.

9. Fold in walnuts.

10. Grease a 10-inch cake pan. Pour in batter.

11. Bake 30-40 minutes until golden and a toothpick comes out clean.

12. While cake is baking, prepare syrup (E): heat water, rum, and sugar in saucepan over medium-low heat until sugar dissolves.

13. Pierce warm cake with toothpick and brush syrup on top. Let it soak. Avoid over-saturating.

14. Cool cake on a rack before serving.

Note:

• Storage: Store in an airtight container at room temp for up to 3 days or refrigerated for up to 5.

• Freezing: Wrap well and freeze up to 2 months.

• If syrup makes the cake too moist, place it back in the warm oven briefly to help evaporate excess moisture.

Suggestions for Healthier Swaps

• Use whole wheat flour or a 50/50 mix for more fiber.

• Replace half the oil with unsweetened applesauce.

• Reduce sugar slightly or use coconut sugar or monk fruit sweetener.

• Omit rum and use vanilla extract for a non-alcoholic version.

Main & Side Dishes Ideas to Pair

• Ideal as a dessert after a barbecue.

• Pair with coconut whipped cream or Greek yogurt with honey.

Did You Know? Roasting bananas caramelizes their natural sugars, making them even sweeter perfect for reducing added sugar in baking!

Some Individuals May Need to Limit or Avoid This Recipe

• Those avoiding alcohol should skip the rum or use non-alcoholic alternatives. Although some of the alcohol evaporates during heating or baking, a small amount may remain, especially in syrup that is not baked afterward.

• People with nut allergies should omit walnuts or use seeds like sunflower or pumpkin.

• Diabetics may need to adjust the sugar and use a sugar substitute.

Important: If you have any doubts about incorporating this food into your diet, it is always a good idea to consult with your dietician or doctor.