A Cornish girl's food adventures

Banana rum raisin cake

Is it bad that these days I only ever buy bananas with the intention of letting them get over-ripe in my fruit bowl and then turning them into various incarnations of vegan banana bread? I just love it, I don’t think that I would ever bother to make a banana bread or cake with butter and eggs again, this vegan version is so good. It’s a perfect recipe to adapt to your own tastes too, adding in whatever extras you like, dried fruit, nuts, chocolate chips – just toss in a handful of whatever you fancy.

85g raisins
3 tbsp dark rum
3 extremely ripe bananas
50g soft light brown sugar
65ml vegetable oil
1 tsp vanilla extract
135g plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp allspice
Demerara sugar

Pre-heat your oven to 180°c and grease and line a loose bottomed cake tin. Warm the rum and raisins and then set aside so that the fruit can soak up the liquid.
Beat (or blend) together the bananas, soft brown sugar, vanilla and oil until quite smooth. Sift together the remaining ingredients except for the demerara before folding these into the wet mixture. Stir through the rum soaked raisins. Pour the batter into the prepared tin, sprinkle the top with demerara sugar and bake the cake for around 40 minutes. The cake should feel light and springy with a lovely golden crust.

I’ve also shared this recipe via the #bakingcrumbs linky run by joskitchenlarder.com and applytofaceblog.com

6 thoughts on “Banana rum raisin cake”

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