Roasted Banana Rum Cake

Baking with banana is always exciting.Mainly because the ripe,blackened bananas finally find their abode and the wonderful flavor that banana provides to a baked goodie is just too good.How about roasting the banana before adding to the cake batter and how about spicing it up with a few drops of Rum,now it sounds all the more exciting,doesn't it?

I had bookmarked this recipe from Baking Bites ages ago and planned to bake it during Christmas.Of course,Xmas came and went but the cake never got baked.Why Xmas time,because that's when I get my annual stash of Rum in my teetotaler home!I got the biggest surprise while I was searching for Rum,guess what--a bottle full of dry fruits and nuts soaked in rum,I really cannot contain my excitement!!


Only goof up with this cake happened when I poured the icing on top.I felt the rum icing was too thick and added a drop of milk.As soon as I poured the icing on top,it started curdling.My bad.It tastes awesome though,big consolation for the lack of pics of the whole cake!

Roasted Banana Rum Cake


Ingredients


Butter - ¼ cup
Sugar - ¾ cup [I used Brown sugar]

Egg - 1 large

Vanilla - 1 tsp

Oil - 1/8 cup

Ripe Bananas - 3

Dark Rum - 2 tbsp

Flour - 1 ¼ cups + 2 tbsp

Baking powder - 1 tsp

Baking soda - ¼ tsp 

Salt - ¼ tsp 

Buttermilk - ¼ cup 

Method

Preheat oven to 180C.Grease a 6 cup Bundt pan with butter and flour it.

Cut the banana into one inch thick slices and roast in a non-stick frying pan till it starts browning.Mash well with the back of a spoon and keep aside.

In a large bowl, cream together butter and sugar until light. Beat in the egg followed with vanilla extract, vegetable oil, mashed bananas and rum.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add half of the flour mixture to the butter mix and stir to combine. Add in the buttermilk, followed by the remaining flour mixture.
Pour batter into prepared pan
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely.

Rum Drizzle

Butter - 1 tbsp

Dark rum - 1 tbsp

Milk - 1 tbsp

Vanilla - ½ tsp 

Icing sugar - 1 cup

Beat together butter, rum, milk, vanilla and about ½ cup icing sugar in a bowl until smooth. Gradually blend in additional sugar until you have a glaze that is smooth and thick enough to drizzle over the cake. Additional  sugar will make a glaze suitable for a thicker drizzle (i.e. from a piping bag).

Notes

• I halved the original recipe but used the same amount of bananas hence used 1 egg in place of 2.
• I substituted buttermilk with yogurt and the texture of the cake was very light and fluffy,unlike the dense texture which is normally associated with cakes of this kind.
• Follow the recipe as is for the rum drizzle and it might not curdle.I added milk at the last stage and believe that's the reason for the curdling.

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Sending this to Sonia of Dinner Recipes from Sonia's Kitchen who is hosting Celebrate Sweets-Cakes this month,an event originally started by Nivedita.

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