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Banana Cake With Rum Icing Recipe

Indulge in this decadent Banana Cake with Rum Icing! This isn't your grandma's banana bread – it's a sophisticated, moist cake elevated by a luscious, melt-in-your-mouth rum icing. We use baby food bananas for a flawlessly smooth texture and vibrant color, skipping the hassle of ripening and mashing. The secret? A surprisingly easy-to-make icing that's worth every minute of effort. Prepare to be amazed!

Prep Time 20 mins
Cook Time 60 mins
Calories 386.1 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Banana Cake With Rum Icing 115

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Cake With Rum Icing

  • 1 cup (2 sticks) softened margarine
  • 1 ¾ cups granulated sugar
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 (10 ounce) jar baby food bananas
  • ¾ cup milk
  • 0 cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup heavy cream
  • 0 whole milk
  • 0 real vanilla
  • 2 ¼ cups all-purpose flour
  • ½ cup (1 stick) softened butter
  • ½ cup powdered sugar
  • 2-4 tablespoons spiced rum

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How to Make Banana Cake With Rum Icing

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Cream together 1 cup (2 sticks) softened margarine and 1 ¾ cups granulated sugar for 2 minutes until light and fluffy.
  3. Add 1 (3.4 ounce) package instant vanilla pudding mix and 1 teaspoon vanilla extract. Cream for another 2 minutes, scraping down the sides of the bowl as needed.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. In another bowl, combine 1 (10 ounce) jar baby food bananas and ½ cup milk.
  6. Gradually add the dry ingredients to the wet ingredients in four additions, alternating with the banana mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Beat in 2 large eggs one at a time, mixing until just incorporated. Do not overmix.
  8. Pour batter into prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be a nice golden yellow color.
  9. Let the cake cool completely before frosting.
  10. **For the Rum Icing:** In a small saucepan, combine 1 cup heavy cream, ¼ cup milk, and 1 teaspoon vanilla extract.
  11. Bring to a simmer over medium-high heat. Whisk in ¼ cup all-purpose flour until thickened into a paste (about 2 minutes). Ensure the milk is hot enough to dissolve the flour to prevent lumps. Whisk constantly!
  12. Remove from heat and transfer to a bowl. Cover and refrigerate for at least 2 hours, or until completely chilled.
  13. In a separate bowl, cream together ½ cup (1 stick) softened butter and ½ cup powdered sugar until light and fluffy (about 3 minutes).
  14. Gradually add the cold cream paste to the butter mixture, a few tablespoons at a time, beating until light and fluffy.
  15. Stir in 2-4 tablespoons spiced rum, to taste.
  16. Frost the cooled cake and enjoy!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

113g

Fat

57g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Fruit American Dinner Party Romantic Cakes Stove Top Comfort Food Tropical Fruit Bananas Taste Mood Sweet Equipment Number Of Servings