RECIPES WITH BANANA RUM RECIPES

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BAHAMA MAMA BANANA RUM CAKE RECIPE - FOOD.COM



Bahama Mama Banana Rum Cake Recipe - Food.com image

A cake that blends a favorite drink with a rum cake and pound cake. This is dense, but not heavy, and the spicy molasses kick from the dark rum enhances the banana flavor. You may use light or dark brown sugar.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10 serving(s)

Number Of Ingredients 18

1/2 cup unsalted butter
1/4 cup water
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup dark rum
1 1/2 cups chopped pecans, toasted
1 1/2 cups unsalted butter
2 cups granulated sugar
1 cup firmly packed brown sugar
5 large eggs, room temperature
1 cup mashed banana, very ripe
2 teaspoons vanilla extract
3 tablespoons dark rum
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup sour cream

Steps:

  • TO MAKE THE GLAZE.
  • Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
  • TO MAKE THE CAKE.
  • Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
  • In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
  • One by one, beat in the eggs, taking care to mix well between each addition.
  • Beat in the mashed bananas, vanilla, and rum.
  • Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
  • Fold in the sour cream.
  • Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
  • Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
  • Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
  • Allow to cool completely before serving.

Nutrition Facts : Calories 1020.9, FatContent 54.8, SaturatedFatContent 27.2, CholesterolContent 199.6, SodiumContent 460.1, CarbohydrateContent 119.3, FiberContent 3.2, SugarContent 86.2, ProteinContent 9.5

BANANA NUT BREAD WITH RUM RECIPE - FOOD.COM



Banana Nut Bread With Rum Recipe - Food.com image

This is a recipe that was given to me when I worked at Baptist Hospital in Knoxville, Tn. The bananas are soaked for 2-3 days in white rum.

Total Time 49 hours

Prep Time 48 hours

Cook Time 1 hours

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 12

4 -5 bananas
1/2-1 cup white rum
1 cup sugar
1/2 cup vegetable oil
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups flour
1/2 teaspoon salt
3 -4 tablespoons milk
1/2 teaspoon vanilla
1 cup nuts, chopped (I use black walnuts)
2 eggs, beaten

Steps:

  • Mash bananas and pour enough rum over top of them to cover and let set 2-3 days. (Rum amount above is a "guestimation" because I just cover the bananas with it.)
  • Mix sugar and vegetable oil.
  • Add eggs and banana mixture and beat.
  • Add remaining ingredients, mix.
  • Bake at 350 degrees F. for 1 hour in a loaf pan.

Nutrition Facts : Calories 540.2, FatContent 24.4, SaturatedFatContent 3.6, CholesterolContent 53.7, SodiumContent 461.6, CarbohydrateContent 67.1, FiberContent 3.9, SugarContent 33.2, ProteinContent 8.6

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