Roasted Banana Rum Bundt Cake
 
Makes 1 (10-cup) Bundt Cake
Ingredients
  • Roasted Bananas (recipe follows)
  • 1 ripe banana (124 grams), mashed
  • ⅔ cup (160 grams) whole buttermilk
  • 1 cup (220 grams) firmly packed dark brown sugar
  • ½ cup (112 grams) canola oil
  • ¼ cup (60 grams) dark rum*
  • 2 large eggs (100 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 2½ cups (312 grams) cake flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • Vanilla Cream Cheese Glaze (recipe follows)
Instructions
  1. Preheat oven to 325°F (170°C). Butter and flour a 10-cup Bundt pan**.
  2. In the work bowl of a food processor, combine Roasted Bananas, mashed banana, and buttermilk; process until smooth. Transfer to a large bowl; whisk in brown sugar, oil, rum, eggs, and vanilla.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Fold flour mixture into banana mixture just until combined. Spoon batter into prepared pan. Gently tap pan on counter to release any air bubbles.
  4. Bake until a wooden pick inserted near center comes out clean, 40 to 45 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Vanilla Cream Cheese Glaze over cooled cake.
Notes
*We used The Kraken Black Spiced Rum.

**We used the Nordic Ware Premier Brilliance Pan, available on nordicware.com.
Recipe by Bake from Scratch at https://bakefromscratch.com/roasted-banana-rum-bundt-cake/