Roasted Banana Rum Bundt Cake

Ready for a bolder, more sophisticated take on the simple loaf? Time to bring out the Bundt pan. We roast the bananas and use tangy buttermilk to create an extra-smooth batter and tender crumb that translate beautifully to cake form. Buttery spiced rum paired with the gooey Roasted Bananas equals pure indulgence. Find more delicious banana bread recipes in our 2018 July/August Issue, here

Roasted Banana Rum Bundt Cake
Makes 1 (10-cup) Bundt Cake
  • 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)
  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.
*We used The Kraken Black Spiced Rum.

**We used the Nordic Ware Premier Brilliance Pan, available on

Roasted Bananas
Makes 3
  • 3 medium unpeeled bananas (672 grams)
  1. Preheat oven to 400°F (200°C).
  2. Place unpeeled bananas on a sheet pan. Roast until completely black, 20 to 25 minutes. Let cool completely; peel bananas.

Vanilla Cream Cheese Glaze
Makes ½ cup
  • ¼ cup (56 grams) cream cheese, softened
  • ½ cup (60 grams) confectioners’ sugar
  • 1 tablespoon (15 grams) whole milk
  • 1 tablespoon (15 grams) dark rum*
  • ¼ teaspoon (1.5 grams) vanilla bean paste
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth. With mixer on low speed, gradually add confectioners’ sugar, beating until combined. Add milk, rum, and vanilla bean paste, beating until smooth. Use immediately.
*We used The Kraken Black Spiced Rum.


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