Banana Rum Breakfast Cake
Yield: 1 cake
  • For the Roasted Rum Bananas:
  • 3 tablespoons butter, cubed and divided
  • 4 bananas
  • ½ cup brown sugar
  • 3 tablespoons dark rum
  • ¼ teaspoon cinnamon
  • For the Cake:
  • 2 sticks butter, room temperature and cubed
  • 2 cups brown sugar
  • 4 eggs
  • ⅓ cup milk + 2 tablespoons, divided
  • 1 teaspoon vanilla
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon cinnamon
  • ½ cup powdered sugar
  • raw sugar, for sprinkling
  1. Preheat oven to 425 degrees F.
  2. In the bottom of an oven-safe pot or pan, layer 2 tablespoons of butter, then bananas, then top with brown sugar, rum, cinnamon and an additional tablespoon of butter. Cook the bananas in the oven for 10 minutes, then flip the bananas over and cook for an additional 10 minutes or until the brown sugar is bubbly and caramelized. Remove from the oven and allow to cool. Mash the banana mixture together and set aside.
  3. Reduce the oven temperature to 350 degrees F.
  4. With an electric mixer, beat together the butter and brown sugar until creamy and well mixed, at least 3 minutes. Add in the eggs, one at a time, followed by the milk and the vanilla. Then add in the mashed banana mixture.
  5. In a separate bowl, mix together the flour, baking soda, and cinnamon. Then add the dry mixture to the banana mixture, mixing until just incorporated.
  6. Grease the bundt pan and add the batter. Bake for 55-60 minutes, until golden and a tooth pick comes out clean. Allow to cool on a wire rack for several minutes before removing from pan.
  7. To make the glaze, whisk together the powdered sugar and 2 tablespoons of milk in a small bowl. (This makes a dainty amount of glaze. For those who like a more generous amount of glaze, feel free to double or even triple the amount.) Pour glaze evenly over the cake and then top with raw sugar.
Recipe by Oakhurst Kitchen at