Banana Rum Bundt Cake

  • Prep Time
    30 minutes
  • Cook Time
    1 hour
  • Serving
  • View

This may be the prettiest Bundt cake I have ever made.  I found the recipe on someone else’s web site and pretty much used the same list of ingredients but changed the directions. In other words, instead of dumping in all of the wet ingredients and then the dry ones, I alternated adding them into the batter.  And I folded the sour cream and bananas into the batter at the end.  A cake batter must be mixed correctly and not over-beaten or you will wind up with a heavy dense cake.

Tips for making Bundt cakes:

  • Use the right pan.  A smoother surface will make it easier to unmold the batter.  A darker pan surface will make a darker cake.

  • Prepare the pan correctly.  Use solid Crisco and A.P. Flour.  Grease and flour the pan just before you make the batter so it isn’t sitting too long (which would allow the Crisco to melt).

  • Make sure all your ingredients are at room temperature.

  • Bake the cake in the lower third of your oven.

  • Don’t over-beat the batter.  After you cream the butter and sugar, then add the eggs until you have a lumpy batter.  Don’t worry if it looks like it broke after you add the eggs.  Then add the dry and wet ingredients alternatingly in thirds.  When you get to the sour cream and mashed bananas, use a big rubber spatula and fold/blend (no more beating).

  • Bake this cake between 55 and 60 minutes.

  • Let it cool before you ice it.


Banana Cake


    Prepare a Bundt pan by coating the non-stick surface with Crisco. Then sprinkle/pour flour all over the interior of the pan, rotate it, and tap out the excess. Pre-heat the oven to 325 degrees and position the rack so that you will be baking your cake in the lower third of the oven.

    Step 1

    Get all of your ingredients together. The butter needs to be room temp and the eggs should not be cold. Combine the dry ingredients and give them a stir.

    Step 2

    In your Kitchenaid stand mixer with the flat beater, not the whisk attachment, cream the butter and sugar 3 to 5 minutes.

    Step 3

    Add the two eggs, one at a time. Mix and incorporate. Use a lower speed on your stand mixer. Don't overbeat.

    Step 4

    Add the flour and buttermilk by mixing in 1/3 of the flour into the batter, alternating with the buttermilk. Start and end with the flour. Don't overmix.. Mix the batter on a low setting until the flour is fully incorporated.

    Step 5

    Add the rum and vanilla. Mix on low. Don't overbeat! You are just blending from this point forward.

    Step 6

    Add the mashed bananas and sour cream. FOLD. Blend with a big rubber spatula. Repeat: Don't over-mix.

    Step 7

    Pour batter into prepared pan. Make a slight trench in the middle of the batter all the way around the pan (this will mitigate the doming effect).

    Step 8

    Bake at 325 degrees for 55 minutes. Let rest in pan for 10 minutes. Turn out on a rack. Drizzle with icing AFTER the cake has cooled, if desired.

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