BANANA RUM CREAM DRINKS RECIPES

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BANANA RUM CAKE RECIPE | ALLRECIPES



Banana Rum Cake Recipe | Allrecipes image

Use this recipe, dark rum, mashed bananas, and yellow cake mix to easily make a moist and flavorful cake.

Provided by LMDINCO

Categories     Banana Desserts

Yield 1 9-inch layer cake

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
¼ teaspoon baking soda
⅔ cup dark rum
⅔ cup water
2 eggs
1 cup mashed bananas
⅓ cup chopped pecans
⅓ cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons dark rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
  • Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
  • For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

Nutrition Facts : Calories 218.8 calories, CarbohydrateContent 34.2 g, CholesterolContent 22.7 mg, FatContent 6.7 g, FiberContent 0.6 g, ProteinContent 1.8 g, SaturatedFatContent 2.2 g, SodiumContent 179.2 mg, SugarContent 25.3 g

BANANA RECIPES - BBC GOOD FOOD



Banana recipes - BBC Good Food image

This potassium-rich fruit can be used in sweet and savoury dishes - we have ideas for over-ripe bananas, too.

Provided by Good Food team

Number Of Ingredients 1

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  • This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. ON THE DAY In a large mixing bowl, mash 50g of butter with a pinch of cinnamon, 50g of sugar and the vanilla paste. Crack in the eggs, squeeze in the clementine juice, add the milk and whisk together. At this point, you could add a splash of smooth whisky, brandy or golden rum, if you wish. Peel, finely slice and add the bananas, destone, finely chop and add the dates, randomly tear in the panettone, and mix it all together really well. Grease a shallow baking dish (25cm diameter) with a little butter, pour in the mixture, sprinkle over the almonds and a pinch of cinnamon, then cover and refrigerate until needed. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Bake the pudding for 40 minutes, or until golden and bubbling, then leave to rest for 10 minutes while you make the sauce. Put the remaining 150g of sugar into a small non-stick frying pan with 50ml of water. Place on a medium heat and let the sugar melt until you have a chestnut brown caramel, swirling the pan occasionally – don’t be tempted to touch it. Stand back and whisk in the cream until smooth and combined – it will bubble vigorously – then whisk in the remaining 15g of butter. Either pour the sauce over the pudding, or carefully decant it into a cute jug, for pouring at the table. Great with vanilla ice cream, if you so wish.
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