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Boozy Banana Cake

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  • 4 medium ripen bananas
  • 1/4 cup dark brown sugar
  • 1/4 cup dark rum
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 3/4 cup butter-room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk

Caramel Rum Glaze

  • 4 Tablespoon butter
  • 1/2 cup dark brown sugar
  • 1/4 cup heavy cream
  • 1 cup sifted powdered sugar
  • 2 tablespoon dark rum
  • 1 teaspoon of vanilla
  • 1/2 cup chopped pecans
  • Dried Banana chips for garnish--Optional


  • Preheat oven to 350 degrees and spray a bundt pan with baking spray with flour
  • Start by caramelizing the bananas .In a skillet melt 4 tablespoons of butter , add sliced ripened bananas and 1/4 cup brown sugar.
  • Stir the mixture and as it get bubbly and thicken add rum, vanilla and cinnamon. Cook a little longer until it thickens up a bit. Take off the burner and set aside.
  • In a medium bowl mix flour, baking soda, baking powder , salt and set aside
  • In a mixing bowl cream together 3/4 cup of softened butter, one cup granulated sugar and egg. Mix until nice and fluffy.
  • Starting with the flour mixture alternate flour mixture and buttermilk until blended well
  • Now add the banana and rum mixture and blend well
  • Pour into the prepared bundt pan
  • Bake in preheated oven for 50 minutes or until tester comes out clean
  • Allow to cool in pan for around 10 minutes and flip onto a cake plate and allow to cool completely

Caramel Rum Glaze

  • Cook on a medium heat the butter, dark brown sugar and heavy cream cook 4-5 minutes whisking
  • Add rum and bring back up to slow bubble for a few minutes
  • Whisk in sifted powdered sugar
  • Drizzle on cake immediately , this hardens quickly
  • Sprinkle on pecans before glaze hardens
  • Decorate with banana chips if you like.
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