Laurel's Banana Rum Cake 8.000
Oct 20, 1999

One can find a banana tree in almost every back yard in the Caribbean, and banana export is a major revenue earner. For St. Lucia, it is the second-largest source of income, after tourism.

Servings: 8 - 12
  • For the cake
  • 2 large overly ripe bananas
  • 1/4 cup sour cream
  • 2 tablespoons light or dark rum
  • 3 large eggs
  • 1/3 cup sugar
  • 1 cup flour
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • For the rum syrup
  • 1/2 cup water
  • 1 tablespoon plus 1 teaspoon freshly squeezed lime juice
  • 1/2 cup sugar
  • 2 tablespoons light or dark rum


Preheat the oven to 400 degrees. Lightly grease a 9-inch cake pan with nonstick cooking oil spray.

For the cake: In a large bowl, mix the bananas, sour cream and rum. Set aside. Using a clean bowl, whisk the eggs and sugar for 5 minutes. Add the flour, the melted butter and then the banana mixture to the egg-sugar mixture. Pour into the prepared pan. Bake for 40 to 45 minutes, until the cake is done. Remove from the pan and transfer to a wire rack to cool.

For the rum syrup: Bring water, lime juice and sugar to boil in a saucepan. Reduce the heat and simmer for 10 minutes. Stir occasionally to dissolve the sugar. Remove from the heat and stir in the rum. Prick the cake all over with a skewer or fork and spoon on the rum syrup.

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Recipe Source

Adapted from "Culinaria the Caribbean: A Culinary Discovery," by Rosemary Parkinson (Konemann, 1999).

Tested by Jeanne McManus.

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