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Banana rum caramel bundt cake - moist banana cake with banana rum caramel sauce

Banana Rum Caramel Bundt Cake

Serves 6
Author Domestic Gothess

Ingredients

Banana Bundt Cake

  • 175 g (1 + 1/3 cup) plain flour
  • 3/4 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 medium, very ripe bananas (about 180g peeled weight)
  • 75 g (2.5oz) natural yoghurt, room temperature
  • 1/2 tsp vanilla extract
  • 2 tbsp dark rum
  • 120 g (1/2 cup) softened butter
  • 150 g (1/2 + 1/3 cup) light brown soft sugar
  • 2 medium eggs
  • 2 tbsp dark rum for drizzling (optional)

Banana Caramel Sauce

  • 1 medium, very ripe banana
  • 100 g (1/2 cup) caster sugar
  • 2 tbsp water
  • 30 g (2tbsp) butter
  • pinch salt
  • 2 tbsp dark rum

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease a small bundt tin with melted butter, be generous and thorough, make sure that you get in all the grooves or it will be difficult to remove the cake from the tin.
  2. Sift together the flour, bicarbonate of soda, cinnamon and nutmeg, set aside.
  3. Mash the bananas well then stir in the yoghurt, vanilla extract and rum, set aside.
  4. Beat together the butter and sugar with an electric mixer until pale and fluffy, add the eggs one at a time beating well after each addition.
  5. Fold in a third of the flour mixture, followed by half of the liquid ingredients, then another third of flour, the rest of the liquid then the remaining flour, don't overmix. Scrape the batter into the prepared tin, level it and tap the tin on the counter a couple of times to burst any air bubbles.
  6. Place the tin on a baking sheet and bake for 45-50 minutes, until a skewer inserted into the centre comes out clean.
  7. Allow to cool in the tin for 20 minutes then carefully turn the cake out onto a wire rack, drizzle with the extra 2tbsp of rum if you like and leave to cool completely.
  8. To make the banana caramel, puree the banana until completely smooth, I used a stick blender to do this.
  9. Place the sugar and water in a medium, heavy bottomed saucepan over a medium-high heat. Cook, swirling the pan occasionally (don't stir), until the sugar has dissolved and turned amber. Immediately remove the pan from the heat and add the butter and banana puree, the mixture will sputter; stir until the caramel is smooth, if there are any lumps of sugar you can return the pan to a low heat and stir constantly until they have dissolved.
  10. Allow the caramel to cool a little then add the rum and a pinch of salt to taste, pour into a jug and keep refrigerated until needed.
  11. When you are ready to serve, place the cake on a serving platter and re-heat the caramel until it is runny, pour the caramel all over the cake, making sure you get in all the grooves - enjoy!
  12. The cake will keep well in an airtight container for a couple of days, beyond that I'm not sure as it disappeared so fast!

Recipe Notes

This recipe is baked in a small (half size/6 cup/1.4 litre) bundt tin. To bake in a regular (10-12cup) bundt tin simply double the recipe (including the caramel); I can't give an exact baking time but I estimate 65-75 minutes.
All the ingredients, including the yoghurt, should be at room temperature.