With the cost of everything nowadays what better than another depression style cake?
Banana Rum Cake that is a one bowl mix, no weird ingredients (except for the Rum!) and no egg replacers needed!
If you have a freezer full of overripe bananas then you are half way there!
While I made this cake into a super simple 9″ X 13″ pan this recipe will bake beautifully into 2- 8″ round pans as well.
So moist and delicious with or without the Rum Sugar glaze you are going to go BANANAS over this new recipe!
The video below is a vlog style video, which means it is quite lengthy it has lots of talking and is definitely NOT a “get to the point recipe tutorial”.
If you would like to see the mixing of this banana cake recipe, skip to 12 minutes in the video.
Yield: 15 servings
Banana Rum Cake
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
For the Cake:
- Ripe Bananas 2 medium approx 240g
- Vegetable Oil 7 Tablespoons (98g)
- Brown Sugar 1 cup (200g)
- Plant Milk 1½ cups (355ml)
- All Purpose Flour 3 cups (375g)
- Ground Cinnamon 1 teaspoon
- Baking Soda 2 teaspoons
- Salt 1 teaspoon
- Rum 6 Tablespoons (88ml) *optional if not using add more plant milk
For the Rum Glaze:
- Confectioners Sugar 2 cups
- Plant Milk 1 Tbs
- Rum *or more plant milk 2 Tbs
Instructions
- Combine everything together in a large mixing bowl and whisk smooth
- Pour into a greased and parchment lined cake pan(s) and bake in a preheated 375°F oven for 15 minutes, reduce temperature to 350°F and bake for the remaining 15 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile whisk together the confectioners sugar with the plant milk and or rum to smooth
- Cool cake slightly, poke holes and then ice with sugar glaze.
Notes
Cake can be stored at room temperature for up to 4 days.
Refrigerate for longer storage (up to 10 days) keep in airtight container
