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
- 200g/7 oz/1 cup self-raising flour
- 2 tsp baking powder
- 1/2 tsp salt
- A pinch of nutmeg
- Icing sugar, for dusting
- 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.