Beau Rive Banana Cake
"I found this recipe in the travel feature of the Jan. 28, 2013 edition of Woman's World magazine. The recipe comes from the Beau Rive Hotel in Roseau, Dominica. I didn't have glace cherries, so substituted with maraschino cherries. It makes a delicious, moist and flavorful loaf. If you like banana loaf, try this one, you will not be disappointed."
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
1 large loaf
ingredients
- 3⁄4 cup golden raisin
- 1⁄3 cup rum
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 5 very ripe bananas, mashed
- 1 cup brown sugar
- 3⁄4 cup butter, melted
- 1 teaspoon vanilla extract
- 8 glace cherries or 8 maraschino cherries
directions
- Preheat oven to 325 degrees. Grease 9" x 5" loaf pan. In a small pot, mix raisins & rum; over medium heat, bring to a boil. Cook until most of the rum has been absorbed, then remove from heat and cool. In a large bowl, mix flour, baking powder, baking soda and salt; set aside. In another bowl, beat bananas, brown sugar, butter and vanilla until the sugar has dissolved. Stir into flour mixture until blended. Stir in cherries and rum/raisin mixture. Bake 1-1/4 hours or until pick inserted in center comes out clean.
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Reviews
-
I was surprised that no one had reviewed this yet. It is very moist and flavorful. I am always looking for eggless quick breads, so this suited me fine. I did add some flaxseed mixed with water and one extra teaspoon of baking powder to help with raising. I also added another quarter cup of flour since I added more cherries and the batter seemed a bit too thin. This has a great taste!
