I had no intention of sharing this recipe and as such, I did not document the process (plus I was making it in a huge hurry minutes before dinner guests were to arrive). It doesn’t look like much but this cake turned out to be super delicious, so I just couldn’t resist sharing it. Here you go!
Banana Rum Cake with Coconut-Cream Cheese Frosting
1/2 cup butter, softened
3/4 cup brown sugar
2 ripe bananas, mashed
1 tsp vanilla
1/4 cup spiced rum
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees.
Grease and flour a 8×8 or 9×9 square pan. (Recipe may be doubled to make a 9″ round layer cake.)
Using a stand mixer or electric mixer, cream together butter and sugar. Add bananas, eggs and vanilla and mix well. Add rum and mix to combine.
Add flour, baking soda, baking powder and salt and mix until well combined.
Pour batter into prepared pan and bake approximately 35 minutes or until a toothpick or knife inserted into center of cake comes out clean.
2 oz butter, softened
2 oz cream cheese, softened
2 cups confectioners sugar
1 tsp vanilla
1 tbsp spiced rum
1/2 cup sweetened flaked coconut
Whip butter and cream cheese. Add vanilla and rum and mix well. Add sugar in three additions and whip until smooth. Add coconut and mix until just combined. If frosting is too loose, add more sugar, up to 1/2 cup. If frosting is too stiff add milk or cream, 1 tsp at a time until the desired consistency is reached. Frosting is a very personal thing, so do what works for you!
When the cake has cooled completely, frost the cake (still in pan) and serve. Store covered for up to three days.