Rum and Banana Cake
Rum and banana are a match made in heaven and this tasty tea-time treat marries them together perfectly! This recipe serves 8, so be prepared to share!
Ingredients
- 200g butter
- 200g caster sugar
- 200g self-raising flour
- 3 eggs
- 2 bananas
- 100g pecans chopped
- 2 tbs rum
Icing
- 200g butter softened
- 400g icing sugar
- Splash of rum
To decorate
- 2 bananas sliced
- 1 tbs icing sugar
- A few pecans
- Coconut shavings
Method
Pre heat the oven to 180c
To make the cake, beat the butter and sugar until white, add the pecans and bananas, beat until smooth then add the eggs. Beat until mixed then fold the flour in by hand.
Spoon into a 23cm greased bundt tin bake for 40 minutes then allow to cool.
Beat together the butter, sugar and rum and spread over the top of the cake.
Pop the banana slices onto a baking tray, dust with icing sugar, blow torch until caramelised, pop on top of the icing and decorate with coconut and pecans.
Ingredients
- 200g butter
- 200g caster sugar
- 200g self-raising flour
- 3 eggs
- 2 bananas
- 100g pecans chopped
- 2 tbs rum
Icing
- 200g butter softened
- 400g icing sugar
- Splash of rum
To decorate
- 2 bananas sliced
- 1 tbs icing sugar
- A few pecans
- Coconut shavings
Method
Pre heat the oven to 180c
To make the cake, beat the butter and sugar until white, add the pecans and bananas, beat until smooth then add the eggs. Beat until mixed then fold the flour in by hand.
Spoon into a 23cm greased bundt tin bake for 40 minutes then allow to cool.
Beat together the butter, sugar and rum and spread over the top of the cake.
Pop the banana slices onto a baking tray, dust with icing sugar, blow torch until caramelised, pop on top of the icing and decorate with coconut and pecans.
