With the cost of everything nowadays what better than another depression style cake?
Banana Rum Cake that is a one bowl mix, no weird ingredients (except for the Rum!) and no egg replacers needed!
If you have a freezer full of overripe bananas then you are half way there!
While I made this cake into a super simple 9″ X 13″ pan this recipe will bake beautifully into 2- 8″ round pans as well.
So moist and delicious with or without the Rum Sugar glaze you are going to go BANANAS over this new recipe!
The video below is a vlog style video, which means it is quite lengthy it has lots of talking and is definitely NOT a “get to the point recipe tutorial”.
If you would like to see the mixing of this banana cake recipe, skip to 12 minutes in the video.
Yield: 15 servings
Banana Rum Cake
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
For the Cake:
- Ripe Bananas 2 medium approx 240g
- Vegetable Oil 7 Tablespoons (98g)
- Brown Sugar 1 cup (200g)
- Plant Milk 1½ cups (355ml)
- All Purpose Flour 3 cups (375g)
- Ground Cinnamon 1 teaspoon
- Baking Soda 2 teaspoons
- Salt 1 teaspoon
- Rum 6 Tablespoons (88ml) *optional if not using add more plant milk
For the Rum Glaze:
- Confectioners Sugar 2 cups
- Plant Milk 1 Tbs
- Rum *or more plant milk 2 Tbs
Instructions
- Combine everything together in a large mixing bowl and whisk smooth
- Pour into a greased and parchment lined cake pan(s) and bake in a preheated 375°F oven for 15 minutes, reduce temperature to 350°F and bake for the remaining 15 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile whisk together the confectioners sugar with the plant milk and or rum to smooth
- Cool cake slightly, poke holes and then ice with sugar glaze.
Notes
Cake can be stored at room temperature for up to 4 days.
Refrigerate for longer storage (up to 10 days) keep in airtight container
Can the brown sugar be substituted for white sugar?
yes! same quantity
any ideas on the nutritional value and calories per serving??
No, I do not have the app/plug in for my recipes on here. Sorry!
When cooked do you take out of tin to cool?
NORMALLY I cool all my cakes in the tin until it I can touch it with my hands without burning them, then flip out onto a cooling rack, HOWEVER with this cake, since it is a “poke cake” **see video tutorial I leave the cake in the pan the entire time and even serve it FROM the cake pan.
Found the baking soda is overpowering… try cutting back next time.
Hi Gretchen,
I haven’t made chocolate cake in a few years, but I remember your previous wacky cake recipe didn’t have bananas in it. Is there any way you could share that recipe with me? It was my favorite chocolate cake recipe, the only one I would make. I would really appreciate it! Thank you for all that you do! 🙂
YES! It’s here! CLICK HERE One Bowl Chocolate Wacky Cake! It’s THE BEST!!