Moist, flavorful banana bread cake flavored with dark rum is the perfect treat for dessert, or even for breakfast!
1cupwhole wheat flour
1 1/4cupall purpose flour
1 1/2teaspoonbaking powder
3tablespoonsdark rumI used Myer's
1/4cupunsalted buttermelted and cooled
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.
Banana Bread Cake with Dark Rum
Amount Per Serving
Calories 394Calories from Fat 117
% Daily Value*
Saturated Fat 7g44%
Vitamin A 445IU9%
Vitamin C 4.1mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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