Rum n Raisin Banana Cake

A perfectly baked Rum n Raisin Banana Cake that’s so moist, gooey and full of flavour both from the fruit and the rum.

Crazy cravings came on almost instantly when I saw these bananas which were over ripe and no one to eat it and also realized that I had some left over raisins soaked in rum from last Christmas.

However, if you prefer just a plain walnut banana cake you can totally exclude the rum and raisin and increase the quantity of walnuts instead.

I know it’s so easy to buy bakery-made ones these days. But I find that fresh home-baked banana cake is always appreciated.

The key to making a really boozy rum and raisin banana cake is soaking the raisins in the rum for a minimum of 2 hours. However, 2 to 3 days or even overnight would be really great.

The brand of dark rum that you use to soak the raisins can be of your preference, however stronger the rum, better the flavour.

I realized that when I added the rum straight into the batter, all of the flavour gets cooked off in the oven and it is barely noticeable. Steeping the raisins in the rum allows the dried raisins to become super infused with the alcohol, so when they’re baked in the cake, most of the rum flavour remains.

I hope you love this Rum n Raisin Banana Cake recipe. It’s soft with just the right amount of moisture from the bananas to make it a little gooey.

So if you have some ripe bananas laying around at home, then get mashing and make this quick and easy cake.

Rum n Raisin Banana Cake

Recipe by TinaCourse: DessertCuisine: Anglo-Indian

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

A perfectly baked rum and raisin banana cake that’s so moist, gooey and full of flavour both from the fruit and the rum.

Ingredients

• Wet Ingredients for the cake

• 3 over-ripe bananas

• 3/4th cup brown/white sugar

• 1/2 cup vegetable oil

• 1/2 tsp vanilla essence

• ½ cup raisins soaked in rum

• walnuts (chopped in big chunks)

• Dry Ingredients for the cake

• 1 cup cup wheat flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon powder

• pinch of salt

Directions

• Line a 6″ x 6″ square baking dish with parchment paper and keep aside.
• Pre heat the oven at 180°C.
• Peel, chop and mash the bananas with a fork.
• Add in the sugar, oil and vanilla essence and mix thoroughly so that the oil mixes evenly with the mashed bananas and the sugar dissolves.
• Now onto the dry ingredients…. place the wheat flour, baking powder, baking soda, cinnamon powder and salt in a bowl. Mix together till it is thoroughly combined.
• Now fold the combined dry ingredients into the wet ingredients. I missed taking a picture of this. You can however refer to the video for the same.
• Drain the raisins and add it into the cake batter along with the walnuts.
• Add in a couple of spoons of the rum reserved from the raisins (optional)
• Carefully mix until the entire things is combined.
• The cake batter is now ready, pour it into the lined baking pan.
• Gently tap and shake the pan. Place the pan in the center rack of the oven. Bake the cake at 180 degrees for 40 mins or till the skewer or toothpick comes out clean.
• Remove the cake and brush some reserved rum form the raisins, this is totally optional. This makes the cake more moist and gooey.
• Let the cake cool completely before cutting it.

Notes

• In this recipe I already has raisins that were soaked. However, you can freshly soak the raisins in rum for a minimum of 2 hours, longer the better.
• You can use any rum of your choice.
• If you want it without rum and raisins just increase the amount of walnuts.
• when checking for the cake to be done always prick the toothpick or the skewer in the middle of the cake.

Let me know you’ve made this recipe by snapping a picture and tagging me on Instagram @tinas_kitchendiaries. I love seeing your creations and sharing them in my Stories!