Imagine a dessert that combines the rich, moist sweetness of ripe bananas, the nutty crunch of pecans, and the luxurious warmth of dark rum - all in one irresistible cake. This Pecan Banana Rum Cake with Warm Rum Toffee Sauce is not just a dessert; it's a decadent experience that will transport you to a tropical paradise with every single bite. Whether you're looking to impress dinner guests or treat yourself to an extraordinary culinary adventure, this recipe promises to be a showstopper that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup pecans, chopped
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup dark rum
- 1 cup heavy cream
- 1/2 cup brown sugar (for sauce)
- 1/4 cup dark rum (for sauce)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coating to prevent sticking.
- In a large mixing bowl, cream together softened butter and 1 cup brown sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in mashed bananas and 1/4 cup dark rum, stirring until completely incorporated.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Gradually fold dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in chopped pecans, ensuring they are evenly distributed throughout the batter. Do not overmix to maintain the cake's tender texture.
- Pour batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly pulled away from the pan edges.
- While the cake bakes, prepare the rum toffee sauce. In a medium saucepan, combine heavy cream, 1/2 cup brown sugar, and 1/4 cup dark rum. Heat over medium heat, stirring constantly.
- Bring the sauce to a gentle simmer, reducing heat and continuing to stir until it thickens slightly and becomes smooth, approximately 8-10 minutes. Remove from heat and let cool slightly.
- Once cake is baked, remove from oven and let cool in the pan for 10 minutes. Then carefully turn out onto a wire rack to cool completely.
- Before serving, warm the rum toffee sauce. Slice the cake and drizzle generously with the warm sauce. Optionally, garnish with additional chopped pecans.
Tips
- Use very ripe bananas for maximum flavor and natural sweetness - the darker and spottier, the better!
- Make sure all ingredients are at room temperature to ensure smooth and even mixing.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Toast the pecans lightly before adding them to enhance their nutty flavor.
- Check the cake's doneness with a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before drizzling with the rum toffee sauce for the best texture and presentation.
- For an extra touch of elegance, serve the cake slightly warm with a scoop of vanilla ice cream.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 52g
Protein: 5g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 110mg
