Butter Rum Banana Cake

BUTTER RUM

Butter Rum Banana Cake
Butter
Rum
Banana
Cake

Banana rum cake smothered in an irresistible butter rum sauce, topped with sweetened whipped cream and cashews.
45 min. prep time 2:20 total time
15 servings
3 Ratings
Ingredients
Cake
1 1/2 cups sugar
1 cup Land O Lakes® Butter, softened
4 Land O Lakes® Eggs
4 medium (2 cups) ripe bananas, mashed
1/4 teaspoon rum flavoring
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
Sauce
3/4 cup firmly packed brown sugar
1/3 cup light corn syrup
3 tablespoons water
5 tablespoons Land O Lakes® Butter
1/4 cup sweetened condensed milk
1/4 teaspoon rum flavoring
Topping
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons powdered sugar
1/2 cup honey roasted cashews, if desired
Directions

Heat oven to 350°F. Grease 13×9-inch baking pan; set aside.

Combine sugar and 1 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add bananas and 1/4 teaspoon rum extract; beat at low speed until well mixed. Add all remaining cake ingredients. Continue beating, scraping bowl often, just until mixed.

Pour into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool, uncovered, at least one hour.

Combine brown sugar, corn syrup and water in small saucepan. Cook over medium heat, stirring constantly, 3-4 minutes or until sugar is completely dissolved. Add 5 tablespoons butter; continue cooking 1-2 minutes or until butter is melted. Remove from heat; stir in condensed milk and 1/4 teaspoon rum extract. Cool 15 minutes.

Beat chilled whipping cream in chilled bowl at high speed until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form.

Place individual cake servings onto dessert plates. Drizzle with about 1 tablespoon sauce. Dollop with whipped cream; sprinkle with cashews, if desired. Drizzle with additional sauce. Store refrigerated.