BANANA RUMMMM CAKE
A delicious, easy banana rum cake.
Provided by KAIULANI5
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
- Mix bananas, eggs, vegetable oil, 1/2 cup water, 1/4 cup banana liqueur, and 1/4 cup rum together in a bowl until smooth. Beat in cake mix and pudding mix, scraping sides down as needed, until batter is smooth, about 2 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
- Bring sugar, butter, and 1/4 cup water to a boil in a saucepan 15 minutes before the cake is done. Stir in 1/4 cup banana liqueur and 1/4 cup rum until glaze is well mixed. Pour glaze into a glass measuring cup.
- Remove cake from oven and pour glaze around the sides of the cake while it is still in the pan; let soak for 30 minutes. Invert cake onto a platter.
Nutrition Facts : Calories 503.5 calories, Carbohydrate 62.8 g, Cholesterol 83.1 mg, Fat 22.8 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 7.2 g, Sodium 450.3 mg, Sugar 46.1 g
BANANA RUM CAKE
Use this recipe, dark rum, mashed bananas, and yellow cake mix to easily make a moist and flavorful cake.
Provided by LMDINCO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
- Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
- For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 34.2 g, Cholesterol 22.7 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 179.2 mg, Sugar 25.3 g
EASY BANANA RUM TORTE
This is beautiful, unique, and easy. Layer cakes with bananas, whipped cream rum filling, and pirouettes on top!
Provided by Retro Kali
Categories Dessert
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Slice bananas.
- Combine lime or lemon juice and 1 tbsp rum to bananas.
- Beat whipped cream with sugar, coffee, and remaining rum till peaks form.
- Place one layer cake on a pretty plate.
- Add layer of cream, and 1/2 the sliced bananas ( drained).
- Top with remaining layer cake.
- Add last of cream, and arrange bananas, and cookies in alternating patterns on top of cake.
- It is best to assemble this shortly before eating.
- You an add more rum to the cream, it is more runny, but tastes better!
- Needs to be refrigerated.
Nutrition Facts : Calories 306.8, Fat 22.2, SaturatedFat 13.8, Cholesterol 81.5, Sodium 23.4, Carbohydrate 23.6, Fiber 1.8, Sugar 14.7, Protein 2
BANANA TARTE TATIN
Caramel, bananas and buttery pastry work beautifully in this pretty dessert, serve with an indulgent dollop of rum spiced cream
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Melt the sugar and butter together on a low heat without stirring the mixture. Once the sugar has melted, turn up the heat and bubble until it turns a deep caramel colour. If the butter separates from the caramel, take the pan off the heat and add 1 tbsp of warm water, stirring until the butter emulsifies again.
- Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Slice the bananas into 2cm-thick pieces and arrange them, cut-side down, in concentric circles in the tin, then sprinkle over a pinch of sea salt and half the orange zest.
- Cut the pastry into a circle 3cm larger than the tin. Lay the pastry on top of the bananas and tuck the edges down inside the tin. Bake in the oven for 25-30 mins until the pastry is risen and cooked through. Whisk the double cream with the icing sugar until soft peaks form. Add the rum, cinnamon and remaining orange zest, and whisk until just combined.
- Leave the tart to cool in the tin for 5 mins, then carefully turn the tart out onto a large plate, wearing oven gloves in case the hot caramel splashes. Serve with the cream.
Nutrition Facts : Calories 722 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
BANANA CHOCOLATE TART
Steps:
- Preheat oven to 350°F.
- Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes.
- Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream.
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