Nothing says indulgence quite like a slice of moist, flavorful cake that carries the warm, sunny notes of bananas and the rich, mellow charm of rum. This Banana Rum Bundt Cake with Caramel Glaze Recipe is a celebration of those comforting flavors, all wrapped up in a beautifully roasted banana cake with a buttery rum syrup and finished off with a luxurious, salted caramel glaze. It’s an irresistible treat that invites you to savor every bite, perfect for sharing with friends or delighting in on your own with a cup of coffee or tea.

Ingredients You’ll Need

The image shows two clear glass bowls on a white marbled surface. In the first bowl, there is a large amount of white flour with a smaller section of brown cinnamon and three small piles of white baking ingredients arranged in a circular pattern on top. A silver whisk lays in front of this bowl. In the second bowl, a woman’s hand holds a metal sieve filled with white flour above a thicker brown batter mixture. In the background, there is a white hand mixer with beaters attached resting against a white tiled wall. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things wonderfully simple yet thoughtfully crafted, featuring essential ingredients that bring out the best in every bite. Each component plays a vital role, from the aromatic vanilla bean paste enhancing the cake’s depth, to the golden rum adding that distinctive kick, and the salted caramel glaze delivering an irresistibly smooth finish.

3 large bananas, firm-ripe and unpeeled: Roasting the bananas intensifies their sweetness and adds a gorgeous caramelized flavor.
1/2 cup buttermilk at room temperature: Adds moisture and a slight tang, essential for a tender crumb.
1 cup dark brown sugar: Brings rich molasses notes and deep caramel color to the cake.
1/2 cup vegetable oil: Keeps the cake moist without overpowering flavors.
1/4 cup golden rum: Infuses the cake with warm, complex sweetness and boozy charm.
2 large eggs at room temperature: Provide structure and richness, helping the cake rise beautifully.
1 1/2 teaspoons vanilla bean paste or vanilla extract: Elevates the overall flavor with fragrant sweetness.
2 ½ cups all-purpose flour: The sturdy base that holds this cake together perfectly.
1 teaspoon ground cinnamon: Adds a subtle touch of warmth and spice.
1 teaspoon baking powder: Helps the cake rise light and fluffy.
1/2 teaspoon baking soda: Works alongside buttermilk to give great lift and texture.
1/2 teaspoon fine grain sea salt: Balances sweetness and enhances all the flavors.
Butter rum soaking syrup ingredients: 1/2 cup unsalted butter, 1/4 cup water, 1/4 cup granulated sugar, 1/4 cup light brown sugar, pinch of fine grain sea salt, and 1/4 cup golden rum – a luscious syrup that keeps the cake wonderfully moist and boozy.
Salted caramel-rum glaze ingredients: 1 cup granulated sugar, 6 tablespoons unsalted butter cubed, 1/2 cup plus 2 tablespoons heavy cream at room temperature, 2 tablespoons golden rum, 1/4 teaspoon fine grain sea salt, and coarse or flake sea salt for garnish – a decadent topping that crowns the cake with sweet, salty, and buttery glory.

How to Make Banana Rum Bundt Cake with Caramel Glaze Recipe

Step 1: Roast the Bananas

Start by roasting the unpeeled bananas directly on a baking sheet at 400°F until their skins are blackened and the fruit inside is soft and caramelized, about 20 to 25 minutes. This step is a game-changer, producing deep, concentrated banana flavor that’s richer than regular mashed bananas.

Step 2: Prepare the Cake Batter

Once the bananas have cooled slightly, peel and mash them until smooth. In a large bowl, whisk together the dark brown sugar, vegetable oil, and golden rum, then stir in eggs one by one followed by the vanilla bean paste. Alternate adding the dry ingredients—flour, cinnamon, baking powder, baking soda, and sea salt—with the buttermilk, starting and ending with the flour mixture. Fold the mashed bananas in until just combined; this ensures your batter stays light and fluffy without overmixing.

Step 3: Bake the Cake

Grease your bundt pan thoroughly and pour in the batter, smoothing the top. Bake at 350°F for about 50 to 60 minutes or until a skewer inserted in the center comes out clean. The aroma while it bakes will start filling your kitchen with the promise of something wonderful.

Step 4: Make the Butter Rum Soaking Syrup

While the cake bakes, combine butter, water, granulated sugar, light brown sugar, and a pinch of sea salt in a saucepan over medium heat. Stir until the sugars dissolve and the mixture is smooth, then remove from heat and stir in golden rum. This syrup will soak into the warm cake, adding moisture and rum richness that make it irresistibly tender.

Step 5: Soak the Cake

When the cake is done and still warm, poke holes all over with a skewer and slowly pour the butter rum syrup over it. The cake will absorb the liquid, becoming even more decadent and infused with flavor.

Step 6: Make the Salted Caramel-Rum Glaze

In a heavy-bottomed saucepan, melt the granulated sugar over medium heat without stirring until it turns a deep amber caramel. Remove from heat and carefully whisk in the cubed butter until smooth. Slowly add the warmed heavy cream, stirring continuously, then return to low heat briefly until glaze is glossy and smooth. Finish by stirring in golden rum and sea salt. The result is a luscious glaze you’ll want to drizzle liberally over your cooled cake.

Step 7: Glaze and Garnish the Cake

Once the cake has cooled completely after soaking, place it on a serving plate. Drizzle the salted caramel-rum glaze generously over the top, allowing it to cascade down the sides. Sprinkle with coarse sea salt flakes to add a spark of crunch and enhance the caramel flavor.

How to Serve Banana Rum Bundt Cake with Caramel Glaze Recipe

The first image shows a light brown batter spread in a beige Bundt pan with a fluted pattern and a hollow center, the batter having a smooth texture with small air bubbles on the surface. The second image shows the same Bundt pan on a cooling rack with the cake fully baked, featuring a golden brown top with a slightly cracked surface and a firm texture, the cake rising well and holding the shape of the fluted pan. Both images have a white marbled surface in the background, with soft natural lighting and a white cloth visible in the first image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple touches like a light dusting of powdered sugar or fresh banana slices can brighten the presentation, but the coarse sea salt sprinkled on top really sets this cake apart by contrasting beautifully with the sweetness of the caramel glaze.

Side Dishes

This scrumptious cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream, enriching the experience with cool, creamy textures that complement the warm, spiced cake.

Creative Ways to Present

Serving this Banana Rum Bundt Cake with Caramel Glaze Recipe as part of a brunch spread or dessert table makes an impression. Try slicing it into small wedges and presenting them on a rustic wooden board alongside fresh fruit and nuts for that effortless, inviting touch.

Make Ahead and Storage

Storing Leftovers

Once glazed, cover the cake loosely with plastic wrap or store in an airtight container at room temperature for up to 2 days to maintain freshness and moistness.

Freezing

You can freeze this cake either before or after glazing. Wrap tightly in plastic wrap and then foil, freezing for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

To enjoy the cake warm, microwave individual slices for 15 to 20 seconds or briefly warm in a low oven at 300°F until just heated through. The glaze softens perfectly when warmed, enhancing the indulgence factor.

FAQs

Can I use regular bananas instead of roasting them?

Yes, but roasting the bananas intensifies their sweetness and adds a caramelized depth you won’t get with fresh bananas alone. It’s worth the extra step for a truly standout cake.

Is it necessary to use rum in this recipe?

The golden rum adds a rich complexity and moistness throughout the cake and glaze, but you can substitute with banana liqueur or omit it entirely for a non-alcoholic version. Just replace with additional buttermilk or a splash of vanilla extract.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a high-quality gluten-free blend, and ensure your baking powder is gluten-free. The texture will remain moist and tender thanks to the bananas and oil.

How long does the caramel glaze keep?

If stored separately in an airtight container in the refrigerator, the salted caramel-rum glaze will keep for up to one week. Reheat gently before drizzling.

What if I don’t have a bundt pan?

You can bake this batter in a tube pan or two 9-inch round cake pans, though baking time may adjust slightly. Just keep an eye on the cake so it doesn’t overbake.

Final Thoughts

There is something truly special about a Banana Rum Bundt Cake with Caramel Glaze Recipe that combines nostalgic flavors with a hint of indulgence. It’s a recipe that invites you to slow down and enjoy the process, then dive into a slice that rewards every moment spent. Whether for a cozy family gathering or just to brighten your afternoon, this cake will become one of your most treasured recipes to share again and again. Trust me, once you try it, you’ll be reaching for this recipe time and time again.