Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1/4 teaspoon
- Brown sugar: 1 cup (200g)
- Granulated sugar: 1 cup (200g)
- Unsalted butter, softened: 1 cup (2 sticks/226g)
- Large eggs: 2
- Sour cream: 1 cup (240g)
- Mashed ripe bananas: 2 cups (500g)
- Dark rum: 1/2 cup (120ml)
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in sour cream and mashed bananas.
- Gradually add dry ingredients to wet ingredients, alternating with dark rum.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Intense rum flavor
- Rich and decadent
- Perfect for special occasions
User Comments:
- "This cake was a huge hit at my party! Everyone loved the boozy kick and the moist texture."
- "The combination of banana and rum is out of this world. It's the perfect dessert for a Caribbean-themed event."
- "I've made this cake several times now, and it always turns out perfectly. It's easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- For a stronger rum flavor, use a dark rum that has been aged for several years.
- If you don't have sour cream, you can substitute plain or Greek yogurt.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
