Banana, Rum and Macadamia Cake
This is a wonderfully versatile recipe for a sweet banana, rum and macadamia nut cake that by merely reducing the sugar quantity will yield an equally delicious savory banana bread- all that’s needed then is to smear it generously with a dollop of butter while it is still warm. Heaven on earth. I find the sweetness in this cake just right but you could add a rum drizzle, although I think it will become far too sickly, for my tastes at least.
I’ve been making this cake for years (mind you it’s gone through a tremendous amount of tweaking before it reached perfection) and I was inspired to make it again this week in an effort to rejog our memories of that recent holiday to Antigua in the Caribbean. I also needed to use up those bananas that were on their way out.
The recipe is simple as is the technique. You can put this all together in 10 minutes, easily! Bake for 1 hour and you’ve got something nice and sweet. Can’t say it will last more than a day, even if you are just 1. I have already devoured half.
Banana, Rum and Macadamia Nut Cake
DRY Ingredients
- 200g/7 oz/1 cup self-raising flour
- 2 tsp baking powder
- 1/2 tsp salt
- A pinch of nutmeg
- Icing sugar, for dusting
WET Ingredients
- 140g/5 oz butter, unsalted and melted
- 200g/7 oz/1 cup sugar
- 2 eggs (about 120g/4 1/4 oz without shell)
- 3 peeled bananas (300g/10 1/2 oz without peel), mashed
- 70g/2 1/2 oz macadamia nuts (or walnuts), roughly chopped
- 125ml/4 fl oz/1/2 cup dark rum
- Pre-heat oven 325F/160C/3G. In one medium-sized bowl, mix the dry ingredients (except the sugar); flour, baking powder, salt and nutmeg.
- In another large bowl, mix the wet ingredients: melt the butter then add the sugar as you whisk till it’s well incorporated, then add the eggs- one at a time, whisking them well, followed by the mashed bananas as you continue to whisk till all is mixed well. Finally add the nuts and rum and mix to combine.
- Lastly, fold in the dry ingredients into the wet ingredients, a little at a time till all is well incorporated.
- Pour it into a well buttered 10 inch loaf tin or bundt cake tin and bake in the oven for about 1 hour or when an inserted wooden skewer comes out clean. Remove and allow to cool then flip over onto a serving plate and dust with icing sugar.
I’m not a big fan of banana bread, however anything that has macadamia and rum in it is worth trying. I will gladly taste it! Hope you still have some leftovers!
OMG Yum! I am salivating looking at this, will bake and tell you how it goes
Love your recipes and love your website. I am always waiting on new posts.
Sounds absolutely delicious! Bookmarking it.
I want please!! looks yummy! love the blue background
As ever, I have had the pleasure of eating 2 versions of this splendid creation and can confirm its amazingness.
It was the greatest cake I’ve tasted in 35 years… and I love my cakie!! The rum made it just that little sweeter (and crispier on the outside). Super light – I ate far too much…
Just D E L I C I O U S!! 10/10 for that recipe Beth xXx
That sounds so good! I’ve been experimenting with banana bread recipes lately, but still haven’t found one that’s just right. I will have to try this one!
dream to have one for my 5 oclock tea at my office. the weather is so cold today here in Paris
Looks yummi, and easy… definitely should try it