Banana Cake With Rum Icing Recipes

Steps:

• Set oven to 350 degrees.
• Butter and flour a 9-inch springform cake pan.
• Cream the butter and sugar together using an electric mixer.
• Add in the eggs, one at a time, beating well between additions.
• Mix in the mashed bananas.
• Sift together the baking soda, baking powder, flour and salt.
• Add in half of the flour mixture to the batter; mix well.
• Add in the rum and buttermilk; mix thoroughly.
• Add in the remaining flour mixture; mix well to incorporate thoroughly.
• Fold in the chopped nuts.
• Transfer the batter to cake pan.
• Bake for 1 hour, or until cake tests done.
• Cool for 5 minutes before removing from the pan.
• Finish cooling completely on a wire rack.
• Serve with custard cream on top or icing.
• Note: 1/4 cup mini chocolate chips may be substituted for the nuts, or use both the nuts and the chocolate chips.

Steps:

• Preheat oven to 350°F. Prepare 9×13 pan with butter and flour. Cream butter and sugar on low speed in the bowl of an electric mixer or stand mixer. Add eggs, mix well. Add rum and vanilla. Beat well to combine. Add flour, baking soda and salt. Mix until combined. Add bananas and beat until completely combined. Pour into prepared pan. Bake for 22-25 minutes or until a toothpick inserted in comes out with moist crumb. Allow to cool. In the bowl of a stand mixer combine cream cheese and butter. On medium speed beat 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. Frost the cake. Serve and enjoy!

Steps:

• Preheat oven to 350°F.
• Bring margarine to room temp and cream (beat) for a minute or two on medium speed. Slowly start adding the sugar followed by the pudding mix and vanilla. Cream for at least two minutes on medium speed and give the bowl a couple of scrape downs.
• Sift together flower, baking powder, soda and salt in a separate bowl. In another bowl mix the bananas and milk.
• On low speed start adding the flour mixture to the sugar mixture in four additions, alternating with the banana mixture until everything is mixed together and smooth.
• Blend in eggs one at a time until mixed, don't over mix.
• To bake in a 9x13" spray pan with Pam non stick cooing spray and bake approximately 35 to40 minutes or until it is slightly firm to the touch, it should have a nice golden yellow color to it, if it turns brown you've burned it. You may also use two 9" rounds or make cupcakes.
• Icing: Combine the cream, milk and vanilla in a small saucepan and bring to a simmer over medium-high heat. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Make sure the milk is hot enough to dissolve the flour or you will get chunks. You will also get chunks if you are not whisking hard enough. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
• Combine the butter and sugar and beat until the mixture is very fluffy, about 3 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy. Add 2 to 4 tablespoons of spiced rum depending on how strong you like it. I like a lot of rum in mine.
• Spread on cooled cake and enjoy!

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in bananas. , Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean (do not overbake), 20-25 minutes. Cool., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

Steps:

• Cream the butter, powedered sugar, and banana.
• Add the coffee, vanilla, whipping cream, and rum. Whip until well blended.
• Thin with additional whipping cream only if necessary until of a spreading consistency.
• Spread on assembled cake.