Ingrédients pour Banana Dark Rum Cake
- 1/4 cup dark rum
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut, plus 2 tablespoons for topping
- 4 ripe bananas
- 2 tablespoons lime juice
- 1 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar, plus 2 tablespoons for topping
- 1 egg yolk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1 tablespoon water
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Comment préparer Banana Dark Rum Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Peel 4 ripe bananas and cut them lengthwise. Place them in a bowl and pour 1/4 cup dark rum over them, allowing them to soak for at least 15 minutes.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, and 2 tablespoons lime juice.
- Gradually add 1 cup heavy cream to the dry ingredients, mixing until just combined. The dough should be slightly wet and sticky.
- On a lightly floured surface, roll out half of the dough to approximately 1/2 inch thickness. Use a knife or pizza cutter to create a rectangle large enough to line the bottom of your prepared loaf pan.
- Place the rolled-out dough in the prepared pan. Arrange the soaked bananas evenly over the dough.
- Sprinkle 1/2 cup shredded coconut over the bananas.
- Roll out the remaining dough and place it on top of the bananas and coconut, crimping the edges to seal.
- In a small bowl, whisk together 1 egg yolk with 1 tablespoon of water. Brush the top of the cake with the egg wash.
- Sprinkle with 2 tablespoons of granulated sugar and 2 tablespoons of shredded coconut.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
590g
Fat
475g
Carbs
169g
