Bahama Mama Banana Rum Cake Recipe

Ingredients for Bahama Mama Banana Rum Cake

• Unsalted Butter
• 1/4 cup water
• Brown Sugar
• Granulated Sugar
• Dark Rum
• 1/2 cup chopped pecans
• 4 large eggs
• Mashed Banana
• Vanilla Extract
• All Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream

How to Make Bahama Mama Banana Rum Cake

1. **Make the Glaze:**
2. In a heavy-bottomed saucepan, combine 1/2 cup (1 stick) unsalted butter, 1/4 cup water, 1 cup light brown sugar, and 1/2 cup dark brown sugar.
3. Bring to a boil over medium-high heat.
4. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
5. Remove from heat and stir in 1/4 cup dark rum.
6. Set aside and keep warm.
7. **Make the Cake:**
8. Preheat oven to 350°F (175°C). Grease and flour a 10-cup tube pan.
9. Sprinkle 1/2 cup chopped pecans evenly over the bottom of the prepared pan.
10. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
11. Beat in 4 large eggs one at a time, mixing well after each addition.
12. Add 2 cups mashed ripe bananas, 1 teaspoon vanilla extract, and 1/4 cup dark rum; mix well.
13. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
14. Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined.
15. Fold in 1 cup sour cream.
16. Pour batter into the prepared pan and spread evenly.
17. Bake for 60-80 minutes, or until a wooden skewer inserted into the center comes out clean.
18. Let the cake cool in the pan for 5 minutes.
19. Use a wooden skewer to poke holes all over the cake. Pour 1/4 cup of the warm glaze over the cake.
20. Let cool for another 5 minutes.
21. Invert the cake onto a serving platter.
22. Pour the remaining glaze over the cake, letting it drizzle down the sides. Allow the glaze to absorb completely into the cake.
23. If glaze pools at the base, gently spread it using a small metal spatula.
24. As the glaze cools, it will form a delicious rum-glazed shell.
25. Let cool completely before serving.