It all started with seven overripe bananas and more rum than should be legal before noon.
And it ended with this really delicious cake.
But let’s start from the beginning.
Oh, how I hate bananas. Always speed-ripening. Never the same from day to day. Like avocados, but SO NOT avocados.
And the pressure. The pressure to make something out of these dang things when no one will eat them anymore.
I will only eat bananas when I absolutely have to. Like when I’m pregnant, living in a hot climate and in need of potassium. I do like bananas when they are made into other things though. I made a nice banana daiquiri a few years ago. It was good. I like bananas foster, as long as it’s got rum in it. And banana bread? It’s okay with…oh yes….rum.
I think we’ve established here that I like bananas as long as there’s a decent amount of alcohol involved.
I use spiced rum in a lot of my recipes. I put it in pecan pie….caramel cheesecake….my Thanksgiving sweet potato casserole.
I just keep a big bottle around all the time.
You never know when you’re going to need it.
Zing. Taste that. Don’t go driving afterwards though. *hic*
Coconut and chocolate. Oh why not? Let’s just throw all caution to the wind here. I use mini chocolate chips whenever I’m adding chocolate chips to a cake. Which isn’t often enough, by the way. I should really make more cakes that have chocolate chips in them. I’ll put that on my list…..
Grease and flour the pans. I use lard these days. I haven’t bought shortening in years. Shortening is made from partially-hydrogenated oils and it’s basically like eating plastic. Please don’t use it.
This recipe makes a three-layer-cake. I have an affinity for three-layer-cakes. I haven’t made a two-layer-cake in years.
Those mini chocolate chips worked out just fine. Lovely.
Now, let’s get started on the icing. What should we add….what should we add……?
Oh, I know! RUM!
Can’t go wrong with sugar, butter and rum. You really can’t, my friend.
Now, let’s get this baby iced. Stick a little icing on the plate to anchor your cake.
The reason I love layer cakes so much is because it’s like an ICING SANDWICH. Where the bread is not bread, but cake. Throw a little coconut in between each layer too.
Stack it. Stack it high.
I like the rustic look of the minimally-iced sides on some cakes. I think it’s the perfect look for this cake.
Oh yes. And that’s how to use some old bananas.
That. Right there.
Shannon’s Banana Butter Rum Cake
7 ripe or overripe bananas, peeled
1 1/2 cup (3 sticks) melted butter
1 1/2 cups spiced rum
3 cups sugar
4 cups flour
1 Tbs baking powder
1/2 teaspoon salt
1 cup shredded, sweetened coconut
1 bag (2 cups) mini chocolate chips
An additional 3/4 cup shredded coconut for garnish
Preheat oven to 350 degrees, F. Prepare three 9-inch cake pans by greasing and flouring, or using a spray like Baker’s Joy. Whip the butter and the bananas together until the bananas break up and liquefy. Add the eggs and whip until they are incorporated. Add the rum and sugar and whip.
Add the flour, baking powder and salt all at once, and blend slowly. If you have a heavy-duty mixer you can add all the dry ingredients at the same time to a cake like this and the mixer will do a good job of making sure that your batter is properly turned so the baking powder and salt will be distributed evenly.
Add the coconut and the chocolate chips. Stir until just combined.
Pour into pans and bake at 350 degrees, F for about 45 minutes.
Shannon’s Butter Rum Icing
1/2 cup (1 stick) softened unsalted butter
8oz cream cheese, softened (room temperature)
2 cups powdered sugar
3 tablespoons rum
Cream the butter and the cream cheese together. Add powdered sugar and whip. And rum and whip until light and fluffy.
Thank you for reading this post! Have a great weekend!