Banana Rum Cake

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Banana Rum Cake is a moist and delicious cake packed with ripe bananas and an incredible creamy frosting with cinnamon, nutmeg, vanilla.


Well, once again I managed to happen upon a fantastic sale.  Banana’s this time.  I was shocked to see all the cases of fresh (still mostly green) bananas sitting throughout my grocery store with signs for $.15/lb.  Yes.  Really!  So, I did what I always do.  I took total advantage of the sale and bought a truckload!  So, after making Munchkin’s favorite Dried Banana Coins and freezing banana’s for Chad’s and Munchkin’s favorite Banana Orange Smoothie I decided to make something for Mama.  I wanted cake!  Shocking, huh?  Well if you have ever seen my Pinterest board “Cake Cake Cake” or read my allParenting Bio, you may have noticed I am an admitted cake addict.

Truly, I could eat cake everyday for the rest of my life and probably never tire of it.  Layer cake, cheesecake, cupcake, pancake, muffins…  If it walks like a cake or talks like a cake.  I am chasing it with a fork.  So, seriously, this cake is for me.  Packed with ripe bananas and some of that amazingly flavorful Captain Morgan’s Spiced Rum.  Yes, rum.  Captain Morgan’s Spiced Rum is the perfect cooking rum with fall flavors.

2 slices of banana rum cake

This is a moist and delicious cake with an incredible creamy frosting with cinnamon, nutmeg, vanilla and more Captain Morgans.  I could eat it all day.  I recommend hiding the cake.  The crisper drawer may not work for this one.  Think more secure.  How about a safe.  Oh, who are you supposed to be hiding it from?  Yourself.  As Chad stared at a mostly empty pan, he said… “Huh, must have been good”.  Yes darling.  It was!!!

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banana rum cake closeup.

Banana Rum Cake

Donna Elick
Banana Rum Cake with Captain Morgan’s Spiced Rum Cream Cheese Frosting
Tried this recipe?Please comment and review!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American
Method Oven
Servings 12


  • 1/2 cup unsalted butter, 1 stick, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons spiced rum, I use Captain Morgan’s (See Notes)
  • 1 tablespoon vanilla extract
  • 4 medium ripe bananas, extra-ripe, smashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt


  • 8 ounces cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla
  • 2 teaspoons spiced rum
  • 1 1/2 pounds powdered sugar, 6 cups
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt


  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 12 whole pecans
  • 12 banana slices soaked in lemon juice, 1-2 whole bananas


  • Preheat your oven to 350°F.  Grease a 9×13 cake pan with nonstick baking spray; set pan aside.

For the Cake

  • In the bowl of a stand mixer fitted with a paddle attachment (or use a medium mixing bowl and an electric hand mixer), cream butter and sugar on medium-high speed until fluffy and creamy.
  • Reduce speed to medium and add eggs, rum and vanilla extract. Beat well to combine.
  • Reduce mixer speed to low. Add flour, baking soda and salt and mix just until combined. Add mashed bananas and beat on medium until completely combined.
  • Pour batter into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
  • Remove the pan from the oven and transfer to a wire cooling rack to allow the cake to cool completely.


  • In the bowl of a stand mixer, combine cream cheese and butter. Beat on medium speed until light and fluffy. Add vanilla, rum, cinnamon, and nutmeg. Beat until well combined. With the mixer on low, add salt and powdered sugar (starting with about 1 pound and increasing as necessary to get a light fluffy frosting.
  • Use an offset spatula to frost the cake.


  • Whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff and pipeable.
  • Cut the cake into 12 even slices. Pipe a swirl of whipped cream in the center of each slice. Top each square with a banana slice and whole pecan.
  • Serve and enjoy!

Donna’s Notes

Rum: This is a rich, moist cake with decadent cream cheese frosting. The rum flavor is mild, but rum can be omitted without substitution if desired.
Whipped Cream: Store bought whipped cream can be substituted for heavy whipping cream and powdered sugar for the garnish. We use homemade whipped cream because the consistency is firmer than prepared whipped cream from a can or a tub, so it holds the banana slices better.
Storage and Freezing Instructions: Cake can be prepared, and even frosted, in advance. Store frosted (ungarnished) rum cake in an airtight container in the fridge for up to 3 days. Store in the freezer, wrapped in plastic wrap, for up to 1 month. Thaw in the refrigerator overnight. Do not add whipped cream, pecan, and banana slice topping until just before serving. Banana slices do not freeze well, but the cooked banana in the cake itself freezes just fine.


Serving: 1 | Calories: 702cal | Carbohydrates: 111g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 414mg | Sugar: 89g | Fiber: 2g | Calcium: 49mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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  1. I can actually picture Chad staring at the empty cake pan. It definitely sounds good to me! Speaking of which, I might need to bum a couple ounces of spiced rum from you this weekend so that I can make this myself!

  2. So funny – what do you think happened to the cake? I love spiked desserts. There's something about cake and rum that blend well. I used to make a white wine cake – and I may have to dig that one out now. Or just go home and have a drink. All those photos and posts are amazing! Have a great weekend and good luck finding the rest of your cake 🙂

  3. So, if you take an old uninteresting cereal box, (like all-bran or something like that), then empty it out and stick it in the most obscure place in the freezer …………. This will make the perfect place for hiding a bit of extra cake for a rainy day. Chad will never think of looking there and when you have the craving for something sweet like this wonderful cake, voila! It's just a microwave thaw away! Of course if you have a husband who's a super-sleuth like mine, well that's a whole other story ……….. 🙂

  4. I'm with you on the cake addiction, Donna! And there's just something about a frosted banana cake, I was planning one for next week, but now I have to completely rethink my recipe, the spiced rum sounds incredible!

  5. I just set out to make this incredible looking cake, and I wanted to let you know that you forgot to mention when to add the banana in the recipe 😉 My house is smelling so awesome right now, I can't wait to dive in!

  6. Donna, I noticed in a lot of your recipes you call for kosher salt. I use sea salt. Could I substitute it for kosher salt or would it change the taste?

    1. I love kosher salt, but you can swap out 3/4 teaspoon table salt for 1 teaspoon kosher salt. Enjoy and let us know how it goes!

  7. This is the best cake ever made — I don't really eat banana stuff but had everything I needed an had really ripe bananas to use…. Totally delicious and easy to make. Thanks so much for this recipe. It was awesome.

  8. Hi, this sounds delicious. My question is, does it need 3 or 4 bananas? The posted recipe says 4, but the print version says 3. Thanks, I want to make this soon.

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