I’ve been reading the Sticky, Gooey, Creamy, Chewy blog for a little over a year now, and being in love with her writing (and recipes!), picked up a copy of her book a few months ago. I read through it when I first got it (something I usually do with new cookbooks – I love reading them just like books), but while I kept meaning to make something from it, I just kept getting distracted by old favorites. Which also explains the paucity of posts lately 🙂
A few weeks ago, however, I had some extra bananas to use up, picked up the book to see if there was anything interesting in it, and found this recipe.
It looked fantastic, so I made it (and took the excuse to use one of my new spiffy Bundt pans obtained on sale this winter), and Oh My God. It really was fantastic. The outer layer of rum-soaked cake became this sticky, crusty incredible goodness (we won’t even talk about the pecan layer on top), while the inside banana cake, which was soft and creamy right after baking (you think we waited for this to cool completely? Ha!) becomes dense and creamy after you let the cake cool. And if you throw the leftovers in the fridge? Oh my goodness. It is soooo good. We even threw the last piece in the freezer (double-wrapped), and when I thawed it back out and ate it, it was still perfectly wonderful.
The book itself is a joy to use – recipes are clearly and beautifully laid out, instructions are easy to follow, and the book itself is a visual treat. I highly recommend it.
So this cake is an excellent one for cake stands, leftovers, etc. Bakesales, you name it. It holds up well, the flavors just get more rich after the first day, and it’s sooo good.
So while we had friends over to play cards, I made it again – this time using my new mini-bundt pans (I cut the recipe in half, which made me six mini-bundts and one leftover tart-pan’s worth of batter). Still amazing, amazing, amazing. I took one to my sweetie for lunch at work, and he wrote to tell me that he was still tasting it on his tongue hours later.
Bahama Mama Banana Rum Cake
from Sticky, Chewy, Messy, Gooey by Jill O’Connor
Dark Rum Glaze:
1/2 cup unsalted butter
1/4 cup water
1/2 cup firmly packed light or dark [I used dark] brown sugar
1/2 cup dark rum
Combine the butter, water, and sugars [but not the rum! I did this the second time and had to double the rum, oh noes] in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low nad simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and keep warm.
The Cake:
1 1/2 cups chopped pecans, toasted [I ran out halfway through and used walnuts as well, which worked just fine]
1 1/2 cups unsalted butter
2 cups granulated sugar
1 cup firmly packed light or dark brown sugar [I used dark]
5 large eggs, at room temperature
1 cup mashed very ripe bananas (about 3 medium)
2 tsps pure vanilla extract
3 tablespoons dark rum [I use Myers Dark]
3 cups bleached all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup sour cream
Preheat oven to 350F and position a rack in the middle. Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan. Set aside. [note: Yes, the pecans make quite a deep layer on the bottom of the pan. It will all work out, I promise.]
In a large bowl, with an electric mixer on medium speed, beat togethe rthe butter and sugars until the mixture is light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Beat in mashed bananas, vanilla, and rum. Sift the flour, baking osda, baking powder, and slat over the batter and fold in using a rubber spatula, just until no streaks of flour remain. Fold in the sour cream. Spoon the batter over the nuts in the pan and spread to the ede of the pan using the back of the rubber spatula.
Bake until a wooden skewer inserted in the center of the cake comes out with no more than a few moist crumbs clinging to it, 60 – 80 minutes. [For the smaller bundts, it took around 30 minutes] Transfer to a wire rack and let cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup of the warm glaze over the cake. Let the cake cool for 5 minutes more. Place a serving platter over the pan and invert to release the cake onto the platter. Spoon the remaining glaze over the cake, a little at a time, and let stand until the glaze is completely absorbed into the cake. If the glaze starts to pool at the base of the cake, use a small metal spatula to spread it up and around the sides of the cake. As the glaze hardens, this will encase the cake in a rummy, sugary shell.
[Let’s just dwell on that phrase for a moment, shall we? Rummy, sugary shell. Yummmmmmmm.]
Let the cake cool comp;letely before cutting into wedges and serving. [Ha! I can say that when warm/hot, this cake is almost like banana bread pudding. It’s so awesome. Don’t deny yourself.] Will last 2 to 3 days if covered well. And if your house contains only one person, or somebody who has no taste buds. Otherwise, don’t plan on saving any. It’s that darned good.
February 18, 2010 at 7:00 am
Sounds delicious. I’ve been craving a rum cake since Christmas, but this sounds much better than the packaged ones! I’ll have to make this one soon.
February 20, 2010 at 3:57 pm
This sounds absolutely delicious-not to mention they turned out beautifully!
February 21, 2010 at 6:05 am
Oh my! Thats looks sinfully delicious and so soft and tender. I can almost taste it
March 21, 2010 at 9:28 am
why isn’t this interactive in an edible kinda way 😦 It’s not fair…I want a piece of that!!!
March 21, 2010 at 11:11 am
These are the best banana cakes I’ve ever seen. Must. make. now.
June 5, 2010 at 3:23 pm
This Is the best cake i have ever tasted!!!
It get’s better the long it sits. Is awesome!!
August 30, 2010 at 10:38 am
made this cake over the weekend with some tweaks, and was fabulous!
1. subbed coconut milk for the sour cream because it was on hand, and I thought it would impart a really complimentary flavor and moisure…I was correct.
2. upped the rum amount on the glaze–and i might actually up it a bit more, as I was really looking for a bit more of the “rummy” flavor…but still amazing nonetheless.
3. folded in the nuts…which was really good texturally.
4. per my husband’s request (it was his bday after all) I frosted the cake with a basic cream cheese frosting with a bit of rum and coconut milk added in, and a sprinkling of nuts over top.
it surprisingly makes an excellent potluck-style sheet cake. I baked it in a standard rectangular pyrex pan, and it cut perfectly into lil squares, which was actually a good thing, considering how rich it was.
I will say I plan on making this again, but will NOT be making it more than once per year, I am terrified at the thought of all the bad stuff that went into this delicious thing! LOL
August 30, 2010 at 2:42 pm
Wow! Great changes – glad to hear it’s such a versatile recipe (but omg, the thought of it with frosting is evil).
October 22, 2010 at 9:07 am
I believe i’ll be experimenting with this soon, subbing in some of the pumpkin puree in the freezer for a “fall-y” type concoction. 😉
January 21, 2011 at 8:58 am
Do you know that you would make the “Perfect” food critic? I have looked at 5 other recipes and because of the way that you explained this cake so well.. I am now getting ready to make it!! Sent my husband to the store & not one occasion going on here. My mouth is watering already & haven’t even started!! Ever think of a new career or change? You could do it!!
April 20, 2011 at 12:08 am
So tasty!
Ok, so I’m a firm believer that a cake should NEVER EVER need more than 2 cups of sugar, especially if there’s icing. So I made the cake per instruction except only used 1 cup of white sugar, 1 cup of brown sugar, 3.5 almost black bananas and 4 eggs. I thought about ditching the glaze but decided to do it with 1 tbp butter, 1/2 cup water, 1/4 cup rum and 1/4 cup sugar.
The cake was semi-souffle like and sank 2 inches after it’s out of the oven, lol. Since the glaze is watery, it seeped into the cake and made it super moist. It is a sweet cake, if there were 3 cups of sugar, it would’ve been melted ice cream sweet (maybe my bananas were sweeter than average).
August 27, 2011 at 9:34 am
Fantastic Cake!!!! One of the best I have ever had or made. Huge hit with the family!!!
December 6, 2011 at 11:26 am
I have made this cake on numerous occassions for holidays and pot lucks and have gotten RAVE reviews. This cake is requested time after time for Birthdays, pot lucks, Thanksgiving, Christmas, etc. And each time i make it, I tweak it a little and it gets better each time. This recipe is definitely a must in my collection. THANK YOU for such a moist, fragrant, great tasting cake!!!!!
January 29, 2012 at 12:20 am
Mmm, this came out great! We halved the recipe, omitted the pecans (not that we have anything against pecans, we just didn’t have any!) and used 3/4 cup of banana, an extra 2 tbsp rum, and 3 eggs in the batter, and it came out spongey and excellent. I could’ve happily gone for something a bit more dense, but this is a great recipe, definitely a keeper. Thanks for sharing it!
May 19, 2013 at 1:32 am
[…] inspiration for this cake came from an archived blog post by Tracey at SugarPunk Desserts (a small one-woman baking business in North Carolina that sadly no […]
June 22, 2014 at 4:04 pm
Just made these in mini bunt tins and put leftover batter in mini loaf cases. Unfortunately I didn’t grease the bunt tins enough so they didn’t come out properly, but the loafs did and they taste AMAZING. Also used 4 eggs rather than 5 and added in a bit of banana liquor and didn’t have sour cream so used yoghurt (which I guess we can claim is healthier). Thanks for the recipe
August 2, 2014 at 5:54 pm
This turned out awesome. I would definitely recommend a flat bottom tube pan, my nuts formed a top layer on the cake which looked great withe the flat pan (if the nuts were supposed to sink, the reason they didn’t was because I overly whipped the egg mixture – it was VERY fluffy). The only thing I did ‘different’ was to use a pointed wooden chopstick to post my holes in the bottom it really enabled the syrup to get into the cake and I definitely put in more than 1/4 cup – maybe 3/4. Very moist, totally decadent and doesn’t have a strong alcohol flavor. Love it!