Banana Rum Caramel Cake Recipes

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BANANA CRUMB CAKE WITH CARAMEL RUM SAUCE



Banana Crumb Cake with Caramel Rum Sauce image

Provided by Rebecca Blackwell

Categories     All Cake Recipes

Number Of Ingredients 12

Caramel Rum Sauce
Crumb Cake Topping
1/3 cup butter, softened
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 egg + 2 egg whites
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
3 medium very ripe bananas
1/2 cup milk
2 tsp pure vanilla extract

Steps:

  • Make caramel rum sauce and crumb topping, cover and set aside. Each can be made up to 2 weeks earlier, stored in the refrigerator. (You can also make the caramel rum sauce while the cake is baking.)
  • Preheat oven to 350 degrees and grease an 8x8 inch square pan.
  • Using an electric mixer, beat the butter, sugars, egg and egg whites on high speed until light and fluffy, about 5 min. If you're using a standing mixer, use the whisk attachment.
  • Chop the bananas into chunks and add to the butter-sugar-egg mixture. If you're using a hand held mixer, mash the bananas into the batter a bit with the beaters before turning the mixer on. If using a standing mixer, switch to the paddle attachment. Beat the bananas into the batter until well incorporated. You will still have small pea-size chunks, which is ok.
  • In a medium size bowl mix the flour, baking soda and salt with a wire whisk until combined.
  • Mix the vanilla and milk in a measuring cup.
  • Add the flour mixture and vanilla-milk mixture to the banana batter in alternating additions, starting and ending with the flour (1/3 of the flour mixture, 1/2 of the milk, 1/3 of the flour mixture, rest of the milk, rest of the flour mixture). After each addition beat the batter on medium speed just long enough to incorporate, scrapping down the sides of the bowl with a spatula as necessary. Don't over mix.
  • Pour the batter into your prepared pan. Top with 3 cups of crumb topping. The trick to getting large crumbs is to squeeze the topping together in your hand as you place it on the cake batter.
  • Bake for 60-65 minutes, until the center isn't jiggly and a toothpick inserted in the center comes out mostly clean. Let cool on a wire rack about 20 minutes, until still warm but not hot.
  • Drizzle 1/4 - 1/2 cup of the caramel rum sauce over the top of the cake. With a knife, gently poke holes all over the cake, encouraging some caramel rum sauce to seep into the holes. Use the knife to cover each small hole with sauce. With the knife, gently press the sides of the cake away from the pan and allow some sauce to drizzle down the sides.
  • Serve with additional caramel rum sauce, warmed slightly, for those people (like me) who think you can never have too much.

Nutrition Facts : Calories 286 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 338 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

BANANA RUM CAKE



Banana Rum Cake image

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

Provided by LMDINCO

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 24

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, Carbohydrate 34.2 g, Cholesterol 22.7 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 179.2 mg, Sugar 25.3 g

BANANA RUM CAKE W/ CARAMEL SAUCE



Banana Rum Cake w/ Caramel Sauce image

A simple slice of cake and a cup of coffee; need I say more?

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories     Cakes

Number Of Ingredients 13

- for the cake:
- 1 box of yellow cake mix
- ½ tsp. baking soda
- ½ cup rave review culinary rum
- 2 eggs
- ¼ cup sour cream
- 4 ripe bananas
- 2 tbs. vegetable oil
- for the drizzle:
- ½ cup powdered sugar
- 3 tbs. butter
- 2 tbs. nielsen massey vanilla
- 2 tbs. rave review spiced rum

Steps:

  • For the Cake Preheat Oven 350 degrees In a mix-master combine the eggs, sour cream, Rave Review Culinary Rum, baking powder, vegetable oil and bananas; mix on low speed until smooth; add the cake mix and continue mixing until smooth. Butter a bundt pan and pour the batter evenly into the pan. Bake 25 - 30 minutes or until the toothpick test comes out clean. Let cool and gently remove from pan. For the Drizzle In a small sauce pot combine all of the ingredients for the drizzle and stir on low heat until smooth. Let the drizzle stand for a minute to cool a bit and then drizzle over the cake.

BANANA RUM CAKE W/ CARAMEL SAUCE RECIPE - (4.6/5)



Banana Rum Cake w/ Caramel Sauce Recipe - (4.6/5) image

Provided by ladygourmet

Number Of Ingredients 13

For the Cake
1 box of yellow cake mix
1/2 tsp. baking soda
1/2 cup Rave Review Culinary Rum
2 eggs
1/4 cup sour cream
4 ripe bananas
2 tbs. vegetable oil
For the Drizzle
1/2 cup powdered sugar
3 tbs. butter
2 tbs. Nielsen Massey Vanilla
2 tbs. Rave Review Spiced Rum

Steps:

  • For the Cake Preheat Oven 350 degrees In a mix-master combine the eggs, sour cream, Rave Review Culinary Rum, baking powder, vegetable oil and bananas; mix on low speed until smooth; add the cake mix and continue mixing until smooth. Butter a bundt pan and pour the batter evenly into the pan. Bake 25 - 30 minutes or until the toothpick test comes out clean. Let cool and gently remove from pan. For the Drizzle In a small sauce pot combine all of the ingredients for the drizzle and stir on low heat until smooth. Let the drizzle stand for a minute to cool a bit and then drizzle over the cake.

BANANA & RUM CARAMEL CAKE



Banana & Rum Caramel Cake image

This single layer cake looks beautiful and tastes great - I always love the combination of banana with caramel. The addition of rum to the caramel takes it over the top! You can even replace the banana in this recipe with pumpkin puree for fall baking.

Provided by Izy Hossack

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

1/2 cup unsalted butter, softened
150 g light brown sugar
2 large eggs
1/2 cup mashed ripe banana
1/4 cup plain yogurt
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup granulated sugar
2/3 cup heavy cream
2 tablespoons unsalted butter
1 pinch salt
2 tablespoons dark rum
1/2 cup heavy cream
1/4 cup pecans
1 small banana, sliced into coins

Steps:

  • Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
  • In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
  • Caramel:.
  • Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
  • Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
  • Decorate:.
  • Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.

BAHAMA MAMA BANANA RUM CAKE



Bahama Mama Banana Rum Cake 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.

Provided by Scarlett516

Categories     Dessert

Time 1h30m

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, Fat 54.8, SaturatedFat 27.2, Cholesterol 199.6, Sodium 460.1, Carbohydrate 119.3, Fiber 3.2, Sugar 86.2, Protein 9.5

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