Banana cake with rum syrup

The perfect treat for Sunday afternoon tea.
recipe, cake, bake
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Recipe from: 14 August 2015
Preparation time: 30 min
Cooking time: 00;35


  • 250
  • 250
    brown sugar
  • 3
    large eggs
  • 3
    ripe bananas, peeled and mashed
  • 5
    vanilla essence
  • 250
    self-raising flour
  • whipped cream or vanilla ice cream, to serve
  • SYRUP:
  • 30
  • 100
    brown sugar
  • 100
    light rum
  • flaked coconut, to decorate
Servings: Change Serving



Preheat oven to 180°C.

Beat the butter and sugar together until light. Add the eggs and beat well. Add the banana, vanilla and a pinch of salt. Beat for a few seconds to combine.

Fold in the self-raising flour and then spoon the mixture into a greased ring tin.

Bake in a preheated oven for approximately 35 minutes. You may need to cover the cake with a piece of aluminium foil if you see it is browning too quickly. The cake is done once a skewer inserted comes out clean.

Remove from the oven and set aside to cool. Then invert onto a serving plate.

Heat the butter, sugar and rum together. Stir until the sugar has dissolved, then simmer for 5 minutes. Remove from the heat and spoon over the top of the cake. Scatter with coconut to decorate and serve warm or at room temperature with a dollop of whipped cream or scoop of vanilla ice cream.

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