This Banana and Rum cake was made in the spirit of celebrating Fairtrade fortnight, not a gratuitous effort on my part to introduce rum into all aspects of my life.
Banana and Rum Cake (adapted from A Pastry Affair)
(yields a 9 x 5 inch loaf)
115g unsalted butter
150g granulated brown sugar plus a bit more sprinkling on the top
2 large eggs
1 teaspoon vanilla extract
3 large ripe bananas, mashed and 1 sliced for decoration
125g plain flour
120g whole wheat flour
1tsp baking soda
1tsp baking powder
1/2 tsp salt
120 ml dark rum or spiced rum (whatever your preference is, I used Sailor Jerry)
1) Preheat your oven to 180C/160C fan/gas 4. Grease and line your loaf pan with greaseproof paper.
2) In a mixing bowl, crean together the butter and sugar with an electric whisk (or by hand if you’re feeling strong) till light and fluffy.
3) One at a time beat in the eggs, ensuring to mix well between each addition. Beat in the vanilla and mashed bananas, mix well.
4) Mix in the flours, baking powder, baking soda and salt. Mix well.
5) Finally, add the rum, incorporate fully. Pour the cake batter into the prepared loaf pan, place a line a sliced banana pieces down the centre of the pan (it will move when the bread splits) and sprinkle with brown sugar. Place in the middle of the oven for 50 minutes. Check with a toothpick/knife after this amount of time to see if it comes out clean, if not cook for a further 5-10 minutes.
6) Remove from the oven, leave to cool in the tin for 10-15 minutes, then transfer to a cooling rack.
Store well (if it lasts that long)
The pastry affair has an abundance of other banana bread recipes I’m eager to try. Banana bread is a common go to recipe due to the simplicity of the ingredients and the fact its pretty much fool proof. Next time I’ll have a bash at the Coconut Pineapple Banana Bread. I’m also really intrigued by Belleau Kitchen’s Salted Caramel Upside Down Banana Cake, it’s simply beautiful!