Easy Banana Rum Cake Recipe with Captain Morgan
Banana Rum Cake with Captain Morgan's Spiced Rum Cream Cheese Frosting
Ingredients
- 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
Frosting
- 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
Decorating
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 12 whole pecans
- 12 banana slices soaked in lemon juice 1-2 whole bananas
Instructions
- Preheat your oven to 350°F. Grease a 9x13 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.
Frosting
- 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.
Garnish
- 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!
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.
Nutrition
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