This cake is simple to make and most ingredients should be already in your fridge and pantry. Usually I really don’t like very ripe bananas. However, in this cake I love them! Basically, whenever a bunch of bananas becomes too ripe in our pantry, I make this cake. Therefore, it might or might not be true that I buy large quantities of bananas in order to bake this cake pretty often… All in all the only bad thing about this delicious cake is that it’s really difficult to stop eating it!
Gracie loves it when I bake this cake, because bananas belong to her favorite treats and she gets to lick out the bowl in which I mash the bananas…
Banana Cake with Bourbon Vanilla, Walnuts, and Rum-Soaked Raisins
1 handful of raisins
ca. 3 tablespoons rum (every kind of rum works, I like spiced rum or brown rum best)
3 ripe bananas
1 stick butter
1/3 cup sugar
1 handful of walnuts
1 vanilla bean
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1.) Pre-heat oven to 375˚F. Put raisins in a small saucepan and pour the rum on them. Bring to boil and then turn off the gas. Leave them in the saucepan so that the raisins soak up the rum while you prepare the dough.
5.) Stir in flour, baking powder, baking soda, and a pinch of salt. Pour the mixture into a buttered baking container or a not buttered silicone baking form. Bake for 30-45 minutes. Let the cake sit for 5-10 minutes before you cut it.