Bahama Mama Banana Rum Cake Recipe

Name: Bahama Mama Banana Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dark Rum Glaze; 1/2 cup unsalted butter; 1/4 cup water; 1/2 cup firmly packed brown sugar; 1/2 cup granulated sugar; 1/2 cup dark rum; For the Cake; 1 1/2 cups chopped pecans, toasted; 1 1/2 cups unsalted butter; 2 cups granulated sugar; 1 cup firmly packed brown sugar; 5 large eggs, room temperature; 1 cup mashed banana, very ripe; 2 teaspoons vanilla extract; 3 tablespoons dark rum; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 3/4 cup sour cream

Servings: persons

Dark Rum Glaze
1/2 cup unsalted butter
1/4 cup water
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup dark rum
For the Cake
1 1/2 cups chopped pecans, toasted
1 1/2 cups unsalted butter
2 cups granulated sugar
1 cup firmly packed brown sugar
5 large eggs, room temperature
1 cup mashed banana, very ripe
2 teaspoons vanilla extract
3 tablespoons dark rum
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup sour cream

1
TO MAKE THE GLAZE.
2
Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
3
TO MAKE THE CAKE.
4
Position a rack in the middle of the oven and heat to 350u00b0F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
5
In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
6
One by one, beat in the eggs, taking care to mix well between each addition.
7
Beat in the mashed bananas, vanilla, and rum.
8
Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
9
Fold in the sour cream.
10
Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
11
Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
12
Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
13
Allow to cool completely before serving.

2548

kcal

Calories

143

Fat

299

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Dark Rum Glaze, 1/2 cup unsalted butter, 1/4 cup water, 1/2 cup firmly packed brown sugar, and more.

Yes, Bahama Mama Banana Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bahama Mama Banana Rum Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions