Ingredients

The following ingredients have 4 Servings
  • 3 cups cake flour (sifted and then measured)
  • 3 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp salt
  • 1 cup dark brown sugar
  • 1 cup unsalted butter (melted)
  • 1 cup sugar
  • 1 cup buttermilk (room temperature)
  • 1 tsp vanilla extract
  • 3 eggs (room temperature)
  • 1/4 cup rum ((we like dark rum))
  • 1 cup bananas (mashed (3 bananas))
  • 1/2 cup pecans (roughly chopped (optional))
  • 1/2 cup butter (melted)
  • 1 cup brown sugar (firmly packed)
  • 1/4 cup rum
  • 1 cup powdered sugar (sifted)
  • 1/2 cup pecans (roughly chopped)

Instruction

  • Preheat oven to 350° F. Grease and flour a bundt pan or one 9x13-inch pan.
  • Sift the cake flour and then measure out 3 cups into a large mixing bowl.
  • Add the baking powder, cinnamon, and salt to the sifted flour and whisk together to combine.
  • In the bowl of an electric mixer combine the melted butter with the brown sugar, white sugar, buttermilk, eggs, vanilla, and rum. Beat until combined.
  • With the electric mixer on low, gradually add the dry ingredients alternating with the bananas to the wet ingredients. Continue mixing until the batter is smooth. Batter will be thin.
  • Pour the cake batter into the prepared pan. Bake 45 to 50 minutes or until cake tests done.
  • Allow the pan to cool 15 to 30 minutes and then turn it onto a serving plate.