Banana Rum Cake

Ingredients and Weight: - Ripe bananas: 1 pound (450g) - Butter (softened): 1 cup (2 sticks or 227g) - Sugar: 1 cup (200g) - Eggs: 2 large - All-purpose flour: 1 1/2 cups (180g) - Baking soda: 1 teaspoon - Baking powder: 1 teaspoon - Salt: 1/4 teaspoon - Vanilla extract: 1 teaspoon - Dark rum: 1/4 cup (60ml)

Preparation Time: 15 minutes

Cooking Time: 45-50 minutes

Difficulty Level: 2/5

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mash the bananas until smooth.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Stir in the dark rum.
8. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information: - Calories: 240 per slice - Carbohydrates: 35g - Protein: 4g - Fat: 10g - Fiber: 3g

Dish Characteristics: - Moist and flavorful - Subtle rum flavor - Soft and tender crumb

User Comments: - "This cake is so delicious and easy to make. It's the perfect dessert for any occasion." - "I love the combination of banana and rum in this cake. It's so moist and flavorful." - "This cake is a hit with all my guests. It's always the first dessert to disappear."

Special Precautions and Tips: - Make sure to use ripe bananas for the best flavor. - Do not overmix the batter, as this can result in a tough cake. - If you don't have dark rum, you can substitute light rum or even apple cider.