Jamaican Banana Cake
Ingredients
The Cake
1 3/4 cups packed brown sugar
2/3 cup butter, softened
3 large eggs
1 cup mashed ripe banana – roughly 2-3 bananas
1/2 cup vanilla low-fat yogurt
1 Tbsp vanilla extract
1 tsp ground cinnamon
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
tube cake pan
The Icing:
3/4 cup powdered sugar sifted
2 Tbsp dark rum
1 Tbsp butter melted
Preparation
1
Beat brown sugar and butter in a stand mixer.
2
In the meantime add mashed banana, yogurt, cinnamon and vanilla.
3
Stir to combine.
4
Once the butter and sugar are fully combined and fluffy scrape down the sides of the bowl and make sure that everything is incorporated.
5
Add in the 3 eggs.
6
Mix well.
7
In a bowl flour, baking powder and baking soda.
8
Whisk to combine.
9
Add the flour mixture and the banana mixture alternately starting and ending in the flour. I add in approximate thirds.
10
Let the mixer go until all the ingredients are full incorporated. Make sure to scrape the bowl with a rubber spatula to make sure everything combined evenly.
11
Spray a tube pan liberally with cooking spray to make sure you don’t have any sticking issues.
12
Pour the batter into the pan and spread evenly.
13
Bake at 375 degrees for 1 hour.
14
You can tell that your cake is done when you insert a toothpick and it comes out clean and dry.
15
Let cool in the pan for 10 minutes. Once it has cooled run a knife along the edges of the cake to make sure that nothing sticks.
16
Flip over and leave on the cooling rack until it is completely cooled.
17
While the cake is cooling make your icing. In a large bowl add the vanilla to the powdered sugar.
18
Add the butter and stir to combine.
19
Drizzle the icing over the completely cooled cake.
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About
I’m not a big fan of Banana’s. I feel like their flavor is overpowering and takes over everything that they are served with. I am trying to get over this. My wife informed me that we had some banana’s that were in need of use before they really went to seed so I looked up a bunch of banana recipes. What I came up with was this delicious, moist sweet cake that was perfectly balanced in flavor.
Yield:
16 Servings
Added:
Friday, June 8, 2012 - 1:02pm
