Moist, flavorful banana bread cake flavored with dark rum is the perfect treat for dessert, or even for breakfast!
Course
Dessert
Cuisine
American
Prep Time10minutes
Cook Time45minutes
Total Time55minutes
Servings8
Calories394kcal
AuthorKatie Moseman
Ingredients
1cupwhole wheat flour
1 1/4cupall purpose flour
1 1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsea salt
3medium bananas
3tablespoonsdark rumI used Myer's
1/4cupunsalted buttermelted and cooled
1cupgranulated sugar
2large eggs
1cupsour cream
Instructions
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.
Nutrition Facts
Banana Bread Cake with Dark Rum
Amount Per Serving
Calories 394Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 71mg24%
Sodium 255mg11%
Potassium 365mg10%
Carbohydrates 62g21%
Fiber 3g13%
Sugar 31g34%
Protein 6g12%
Vitamin A 445IU9%
Vitamin C 4.1mg5%
Calcium 82mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.