Print

Banana Rum Bundt Cake with Caramel Glaze Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 74 reviews

A luscious Banana Rum Bundt Cake with a rich caramel-rum glaze, combining roasted bananas, warm spices, and a moist texture soaked in buttery rum syrup. Perfect for dessert lovers craving a balance of sweet and boozy flavors accented by a sprinkle of flaky sea salt.

Ingredients

Roasted Banana Rum Cake

  • 3 large firm-ripe bananas, unpeeled
  • 1/2 cup buttermilk, at room temperature
  • 1 cup dark brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup golden rum
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla bean paste or vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt

Butter Rum Soaking Syrup

  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • Pinch fine grain sea salt
  • 1/4 cup golden rum

Salted Caramel-Rum Glaze

  • 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
  • Coarse or flake sea salt for garnish, such as fleur de sel or Maldon

Instructions

  1. Roast the Bananas: Preheat the oven to 350°F (175°C). Place the whole unpeeled bananas on a baking sheet and roast for about 15 minutes or until the skins are blackened and the bananas are very soft. Remove from oven, let cool slightly, then peel and mash the bananas in a bowl.
  2. Mix Wet Ingredients: In a large bowl, combine the mashed roasted bananas with buttermilk, dark brown sugar, vegetable oil, golden rum, eggs, and vanilla bean paste. Whisk until well blended and smooth.
  3. Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, ground cinnamon, baking powder, baking soda, and sea salt.
  4. Make the Cake Batter: Gradually add the dry ingredients to the wet banana mixture, folding gently but thoroughly until just combined. Avoid overmixing to keep the cake tender.
  5. Prepare and Bake the Bundt Cake: Grease a Bundt pan well with butter and lightly dust with flour. Pour the batter evenly into the prepared pan. Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
  6. Prepare the Butter Rum Soaking Syrup: In a small saucepan, combine unsalted butter, water, granulated sugar, light brown sugar, and a pinch of sea salt. Bring to a simmer and cook, stirring frequently, until the sugars dissolve completely and the syrup is slightly thickened. Remove from heat, stir in the golden rum, and allow to cool slightly.
  7. Soak the Cake: While the cake is still warm, poke holes all over the surface with a skewer or fork. Slowly pour the warm butter rum soaking syrup evenly over the cake so it absorbs the flavors and moisture. Allow the cake to soak and cool completely.
  8. Make the Salted Caramel-Rum Glaze: In a medium saucepan over medium heat, melt the granulated sugar, swirling gently until it turns a deep amber caramel color. Carefully add the cubed butter, stirring until melted and combined. Slowly whisk in the heavy cream (expect bubbling). Stir until smooth, then remove from heat. Mix in the golden rum and fine grain sea salt.
  9. Glaze the Cake: Drizzle the salted caramel-rum glaze generously over the cooled cake. Sprinkle with coarse or flake sea salt (such as fleur de sel or Maldon) for an extra burst of flavor and decorative touch. Allow the glaze to set slightly before serving.

Notes

  • Roasting the bananas enhances their natural sweetness and flavor depth.
  • Ensure the eggs and buttermilk are at room temperature for better incorporation and cake texture.
  • The rum soaking syrup makes the cake moist and infused with rich flavor; do not skip this step.
  • When caramelizing sugar for the glaze, watch closely to prevent burning.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate up to 5 days. Reheat slightly before serving for best texture.

Find it online: https://justsosavory.com/banana-rum-bundt-cake-with-caramel-glaze-recipe/