Wasn’t it Wallis Simpson (or was it Babe Paley) who famously said that you can never been too rich or too thin?
Here is an update. You can never have too many Banana Cake recipes. We have many banana recipes here on Blue Cayenne and they’re all pretty delicious.
https://bluecayenne.com/giving-thanks-for-carrot-banana-and-cardamom-cake
This recipe is from Yotam Ottolenghi and Helen Goh’s cookbook Sweet. You can buy the cookbook through your local bookstore.
The moist Banana Cake recipe uses a lot of ripe bananas and throws in some almond flour to boot. And…wait for it!…the cake is floating in a puddle of rum caramel.
Enjoy.
Here is the recipe as we prepared it in our kitchen.
Banana Cake With Rum Caramel
March 23, 2025
Ingredients
- For Banana Cake:
- 7 t. unsalted butter (room temperature)
- 1/3 C. granulated sugar
- 1/3 C. brown sugar (packed)
- 2 large eggs
- 1 t. vanilla extract
- 3/4 C. plus 1 T. self-rising flour
- 1 C. almond meal
- 2 T. malted milk powder
- 1/8 t. salt
- 1/2 t. ground cinnamon
- 3/4 t. baking soda
- 3 ripe bananas (mashed)
- 1/3 C. plus 2 T. sour cream
- 2 T. dark rum
- Chopped pistachios for garnish
- For rum caramel
- 1 C. granulated sugar
- 1/2 C. water
- 1/2 C. plus 2 T. heavy cream
- 1 1/2 T. dark rum
Directions
- Step 1 Preheat oven to 350 degrees F. Grease a bundt pan. (I used a bundt pan that was divided into individual serving bundts. It made a cute presentation.)
- Step 2 Cream butter and both sugars in the bowl of your stand mixer. Add eggs one at a time, beating well after the addition of each egg. Add vanilla extract and mix well.
- Step 3 Sift the flour, almond meal, malted milk powder, salt, ground cinnamon and baking soda into a large bowl. Set aside.
- Step 4 In a separate bowl (this recipe uses a lot of bowls!), mix mashed bananas with the sour cream and rum. Add about a quarter of this banana mixture to the butter-sugar mixture. Mix. Add a quarter of the dry ingredients. Add the rest of the ingredients alternating between the banana mixture and the butter-sugar mixture. Put this mixture into your prepared bundt pans. Bake until a skewer comes out clean when inserted into the cake, about 25 minutes. Remove from oven and cool on a rack.
- Step 5 To make the rum caramel, combine sugar and water in a saucepan and bring to a boil. Lower the heat to medium and simmer for 8 to 10 minutes. You want the mixture to begin to change color. Don’t stir while this is happening, although you can swirl the mixture in the pan. You want the caramel to turn a dark amber color. When this happens, remove the caramel from the heat and stir in the cream and the rum. (If your mixture seizes up when you stir in the liquids, return it to a low heat and stir until smooth. Set the caramel aside for about 30 minutes before you serve it.)
- Step 6 To serve, drizzle some of the caramel on your serving plates and position the small bundt cakes on top of the caramel. Sprinkle with chopped pistachios.
