Banana Cake With Rum Icing
"I knew I wanted to combine bananas with rum in a cake and could never find a recipe I liked, so I came up with one on my own and it is scrumptious! The icing is a little tricky to make but well worth the effort, it melts in your mouth! There are several reasons why I use baby food instead of mashing bananas 1. It’s a lot less work. 2. It gives the cake a clean look without all the black spots. 3. No sitting around waiting for bananas to ripen. In my house bananas never go ripe, my kids love them to much."
- Ready In:
- 1hr
- Ingredients:
- 18
- Yields:
-
24 Cupcakes
- Serves:
- 20
ingredients
-
cake
- 1⁄2 cup margarine
- 1 cup sugar
- 1 (3 1/2 ounce) package banana cream instant pudding
- 1 teaspoon vanilla
- 3 large eggs
- 2 (6 ounce) jars banana baby food
- 1⁄4 cup milk
- 2 cups cake flour
- 1 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
-
icing
- 1⁄2 cup heavy cream
- 1 cup whole milk
- 1 teaspoon real vanilla
- 7 tablespoons all-purpose flour
- 1 1⁄2 cups unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 -4 tablespoons rum
directions
- Preheat oven to 350°F.
- Bring margarine to room temp and cream (beat) for a minute or two on medium speed. Slowly start adding the sugar followed by the pudding mix and vanilla. Cream for at least two minutes on medium speed and give the bowl a couple of scrape downs.
- Sift together flower, baking powder, soda and salt in a separate bowl. In another bowl mix the bananas and milk.
- On low speed start adding the flour mixture to the sugar mixture in four additions, alternating with the banana mixture until everything is mixed together and smooth.
- Blend in eggs one at a time until mixed, don’t over mix.
- To bake in a 9x13” spray pan with Pam non stick cooing spray and bake approximately 35 to40 minutes or until it is slightly firm to the touch, it should have a nice golden yellow color to it, if it turns brown you’ve burned it. You may also use two 9” rounds or make cupcakes.
- Icing: Combine the cream, milk and vanilla in a small saucepan and bring to a simmer over medium-high heat. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Make sure the milk is hot enough to dissolve the flour or you will get chunks. You will also get chunks if you are not whisking hard enough. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
- Combine the butter and sugar and beat until the mixture is very fluffy, about 3 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy. Add 2 to 4 tablespoons of spiced rum depending on how strong you like it. I like a lot of rum in mine.
- Spread on cooled cake and enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The frosting was so could just eat it all day. I did get some clumps in mine but I really didn’t care it was still wonderful. The cake was very flavorful and I can see what you mean about it looking cleaner without the black spots, what a great idea. Thanks!
