Tag Archives: Banana

Banana & Rum Cake


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!


Banoffee Cake.

The finished product.

I’m a massive fan of banoffee pie, so easy to make but horrifically calorific. I’m also a big fan of banana cake, so I thought I’d experiment with an amalgamation of the two. Banana cake is typically quite moist and thick (hence why its quite often referred to as banana bread) so your cake will not be as light and fluffy as a normal sponge, one way around this I suppose would be to substitute real bananas for banana liquor (De Kuyper Creme de Bananes is pretty great and easy to get hold of). But I stuck with a standard Banana Bread style cake, it’s filled with whipped cream flavoured with caramel and then a few banana chips on the the top (Holland and Barrett is the best place for these, they’re around £1 a bag). Here’s the full deets…


For the cake:

6 over-ripe bananas

140g butter or margarine

350g caster sugar

4 eggs, beaten

1 tsp salt

1tsp bicarb of soda.

For the toffee/caramel sauce:

75g unsalted butter

50g caster sugar

50g muscovado sugar

50 ml double cream.

For the filling/topping:

300ml double cream.

Banana chips to decorate.


1) Preheat the oven to 180 degrees, Gas mark 4.Cream together your butter and sugar for the cake, add into the mixture the mashed up bananas and eggs, beat vigorously. Then add the dry ingredients, the flour, bicarb of soda and salt. It’s easiest to do this is a food processor, as the bananas add a different texture which will leave your arms very sore if you’re trying to mix by hand! Once smooth and all blended together, pour into two lined sandwich tins, or cook in batches, whatever suits. Cook in the middle of the oven for around 50 mins, but maybe check after 45, pop a knife in and if it comes out clean, you’re done.

Leave to cool.

2) For the caramel, it’s pretty simple, put all the ingredients in a saucepan apart from the cream. Simmer on a medium heat until everything is combined, and the sugars have dissolved. Once this happens, take off the heat and mix in the cream. Leave to cool. It’s essential that the caramel is totally cool, otherwise it will melt the cream when you mix it together.

3) Whip your cream till it’s thick enough that it doesn’t fall from a spoon and is spreadable. Mix in the majority of the now cool caramel, leaving some to decorate the top of your cake. Fold this in, do not beat, as you will over work the cream.

4) Level one of your cakes, so that when filled it sits evenly underneath the top cake. Then spread 1/3 of the cream mixture and sandwich the two cake together.

5) Spread the remainder of the cream mixture across the top and sides of the cake, try to make it al evenly covered with no gaps. The decoration is your preference, you could leave the sides exposed, it’s totally up to you.

6) Decorate, sprinkle the banana chips and remaining caramel across the top. You could decorate with many other things, fresh banana, chocolate, small toffee chunks, the world’s your oyster!

7) Eat (but probably not too much)

Here’s the obligatory song to accompany your baking, I guess it has to be the Beastie Boys, RIP MCA.