Banana Rum Raisin Cake Recipes

SUPER MOIST RUM & RAISIN BANANA BREAD

Steps:

• In a small saucepan, place the sultanas (or raisins) and add the dark rum (or bourbon). Bring to a boil over medium heat.
• Remove the saucepan from heat, cover with its lid. Let it sit for at least an hour, or until almost all the rum (or bourbon) has been absorbed into the sultanas (or raisins). Drain the excess liquor.
• Pre-heat the oven to 170 deg C (or 325 deg F). Grease and line a loaf tin (23 x 13 x 7 cm / 9 x 5 x 3 inches) with baking paper.
• Place the flour, baking powder, bicarbonate of soda and salt in a mixing bowl. Mix together well till thoroughly combined with a wooden spoon or using your hands.
• In a mixer bowl, place the melted butter and sugar and beat until blended. Beat in the eggs, one at a time, then the mashed bananas. Then, with a wooden spoon, stir in the pecans (or walnuts), drained sultanas (or raisins) and vanilla extract. Stir in the flour mixture, a third at a time, combining well after each third.
• Pour out into prepared tin . Bake in the middle of the oven for 1 to 1 1/4 hours. At the end of 1 hour, test with a metal or bamboo skewer inserted into the centre of the loaf. If the skewer comes out with wet dough, continue to bake for another 5 minutes, and test again. Repeat every 5 minutes until skewer comes out somewhat clean of sticky batter. Leave in the tin on a rack to cool. Slice thickly or thinly as desired, and serve warm.

BANANA RAISIN CAKE

Steps:

• Measure flour, sugar, soda, cinnamon, and salt, and sift together.
• Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing.

BANANA-RUM RAISIN MINI LOAVES

Steps:

• Reserve 2 tablespoons rum. In 1-quart saucepan, heat raisins and remaining rum to boiling over medium-high heat. Remove from heat. Cover; let stand 1 hour. Heat oven to 375°F. Spray bottoms only of foil loaf pans with cooking spray.
• In medium bowl, stir quick bread mix, raisin-rum mixture, coconut milk, oil and eggs just until moistened. Pour into pans.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling racks. Cool completely, about 1 hour. Return loaves to pans. Heat oven to 350°F. Bake coconut in a shallow pan for 5 to 7 minutes, stirring occasionally, until golden brown.
• In small bowl, mix powdered sugar and reserved 2 tablespoons rum. Drizzle over tops of loaves; sprinkle with coconut. Let stand 1 hour or until glaze is set.

BANANA RUM RAISIN CAKE

Steps:

• Put the raisins in a bowl and pour the rum over top. Cover and let sit for at least an hour or overnight, stirring occasionally.
• Preheat the oven to 350°F (175°C).
• Butter a 12 cup Bundt pan.
• Sift the flour, baking soda, salt and nutmeg together into a large bowl.
• Cream the butter and sugar together using an electric mixer.
• Beat in the beaten eggs.
• Add the bananas and beat in on low speed.
• Add the buttermilk and flour alternately in four additions, beginning and ending with the flour.
• Remove the mixing bowl from the electric mixer and thoroughly fold in the raisins and any remaining rum with a wooden spoon.
• Transfer the batter to the prepared Bundt pan.
• Bake for 50 to 60 minutes, or until a skewer inserted in the cake comes out clean.
• Cool in the pan for 15 minutes, and then remove the cake carefully from the pan. Cool completely on a wire rack.
• To make the glaze, add the rum gradually (a tablespoon or less at a time) to the icing sugar to make a thick glaze. You may not need all the rum. Beat in the honey until the glaze is thick and glossy. Drizzle over cooled cake.

RUM AND RAISIN BANANA BREAD

Steps:

• Combine the raisins and rum in a small bowl, cover, and leave to sit and soak for at least 8 hours, preferably overnight.
• Preheat the oven to 170ºC (325ºF) and grease and line a 20 x 10 cm (8 x 4 in) loaf tin with non-stick baking paper. Be sure to leave a couple inches of overhang for easy removal.
• Sift the flour, baking soda, baking powder, salt, and cinnamon together into a bowl and set aside.
• In a large bowl, whisk together the mashed bananas and melted butter until combined. Add the coconut sugar and vanilla extract and whisk well. Crack in the egg and whisk until fully incorporated.
• Add the dry ingredients to the wet ingredients and stir together until combined.
• Tip in the rum-soaked raisins and any remaining liquid. Fold in well.
• Pour the batter into the prepared tin and bake for 45-50 minutes, or until a toothpick comes out clean.
• Leave the loaf to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.
• In a small saucepan, whisk together the flour and milk over a medium-low heat until slightly thickened. It should be able to lightly coat the back of a spoon.
• Remove the mixture from the heat and whisk in the agave syrup, salt, vanilla extract, and rum.
• Strain the glaze through a metal sieve to remove any excess flour lumps. Allow to cool to room temperature and thicken slightly before pouring the glaze over the cooled banana bread.

RUM RAISIN CAKE

Steps:

• Mash bananas to make 1 cup.
• Combine with milk.
• Cream sugar and butter light and fluffy. Beat in eggs until blended.
• Combine flour, baking soda, baking powder, salt and allspice.
• Beat 1/3 flour mixture into egg mixture until blended.
• Beat 1/2 banana mixture until blended. Repeat ending with flour mixture.
• Beat in rum until well blended, stir in raisins.
• Pour into 2 well greased or parchment paper covered loaf cake pans.
• Bake in 350 degree oven for 50 minute Invert on wire rack to cool.
• For a few days I brush rum on top to give it extra flavor.