This banana bread cake is moist, flavorful, and has just the perfect kick of dark rum. It’s the banana bread cake of your dreams!
Banana Bread Cake
Ever since I started baking from scratch, I’ve wanted to find a good banana bread recipe. I tried at least a half dozen recipes for banana bread, but each time something was lacking. I also discovered that I prefer to bake banana bread as a cake, because it gives you more of that lovely, slightly sticky top that has the most wonderful texture. After experimenting on and off over the course of a year, I’ve finally found a winning banana bread cake.
This banana bread cake, like my favorite pound cake, is built on a flavorful base of sour cream and butter. Sour cream is truly magical in baking. If you haven’t tried it in your cakes yet, you owe it to yourself to start today. I test baked the recipe once, then decided to kick it up with a good shot of dark rum. Have I mentioned that dark rum is also magical?
Like any baked good with alcohol in it (such as these champagne brownies), this banana bread cake only gets better as it sits overnight. Try it for breakfast and you’ll thank me.
Tips for Making Banana Bread Cake
- This banana bread cake recipe calls for a bit of all purpose flour and a bit of whole wheat flour. That’s because I actually like the nutty flavor imparted by whole wheat flour. However, if you don’t like whole wheat flour (or don’t have any), simply use all purpose flour for both amounts.
- Although dark rum is called for, you can swap in your favorite brandy, cognac, or another type of rum if you don’t have dark rum on hand. (By the way, I used Myer’s Dark Rum.)
- I love the texture of this banana bread cake so much that I don’t add nuts, but if you would like to add some, feel free. I would scoop out a bit of batter first, because this banana bread cake bakes up really tall and thick, and you don’t want it to overflow the cake pan.
Banana Bread Cake with Dark Rum
- 1 cup whole wheat flour
- 1 1/4 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 medium bananas
- 3 tablespoons dark rum I used Myer's
- 1/4 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
Preheat the oven to 350, and prepare a 9 inch round cake pan by spraying it with Baker's Joy. (Or butter and flour the pan; or butter the pan and line the bottom with parchment. Your choice.)
In a separate bowl, stir together the flours, baking powder & soda, and salt. Set aside.
In another bowl, combine the bananas with the rum and mash until the only lumps left are very small ones.
In a large mixing bowl, add the butter and sugar, then mix until well combined. Add the eggs and sour cream and mix well.
Add the dry mix and the banana/rum mix to the large mixing bowl. Mix until the batter is just combined. Scrape into the prepared pan and place in the oven.
Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan on a rack for 15 minutes, then loosen the cake around the edges, turn out from pan, and set upright on the rack to finish cooling.
Enjoy when cool. Wrap airtight to store.