Banana Bundt Cake With Rum Soaked Raisins
A quick and easy-to-make spongy banana bake flavoured with rum soaked raisins. This combined with yoghurt and rapeseed oil makes this banana bundt cake particularly flavoursome.
We’re just about to set off on a week’s trip to North Wales where we’ll be staying with friends. It’s been a long time since we had a holiday and it’s much needed. I expect you can imagine how much I’m looking forward to it. I’ve not been to this particular part of Wales before, so it will be doubly exciting. It’s actually CT’s old stomping ground, so he’ll have a lot to show me.
Banana Bundt Cake with Rum Soaked Raisins
Provisions are of course needed and with a large pile of browning bananas, you can guess which cake was the order of the day. I’d already bookmarked a recipe I’d seen for banana buttermilk bread in The Violet Bakery Cookbook, so I donned my apron and went ahead and adapted it.
There was a teaspoon of rum in the recipe; I didn’t feel as though this would make much of an impact, but it gave me the idea to add some rum soaked raisins. I just happen to have a jar of them on the shelf. I also swapped the buttermilk for yoghurt, added an extra egg and used my usual half wholemeal spelt flour.
In fact the cake I made was nothing like the original at all. I had a bottle of cold pressed Mrs Middleton’s Oil, which I’d been saving for just the right cake occasion. I thought it would work well here by giving a nutty tone and depth of flavour, so substituted it for the vegetable oil in the original recipe. As I wanted the cake to look pretty, I decided to try it in a bundt mould and add a rum drizzle to the top.
This banana bundt cake is a quick and simple cake to make. This was just as well as there was plenty to do in preparation for our departure. I siphoned off a little of the cake batter so that I could try it before inflicting it on others. Unsurprisingly, with the ingredients used, it was delicious.
What’s surprising is just how spongy the texture is. I was expecting something much denser, but when I squeezed the cake tightly together expecting it to clump up, it bounced back to its original form almost instantaneously. I’m impressed.
Rum Soaked Raisins
I have a jar of rum soaked raisins on the go all the time. You just never know when you might need some. They are very tempting, but I mostly manage not to indulge except when I’m baking. I could easily eat them like sweets though.
If you don’t happen to have a jar of rum soaked raisins lying about though, you can still make this banana bundt cake. Cover two tablespoons of raisins with one tablespoon of rum and soak for as long as you can. Even a few minutes will make a difference. Add the liquid to the cake batter along with the raisins.
Other Banana Cake Recipes You Might Like
- Banana hot chocolate honey cake for £1
- Caramelised banana, coconut, chocolate & peanut butter cake
- Chocolate banana cashew cake
- Muscovado banana bread
- Vegan peanut butter banana muffins
For other recipe ideas to use any rapidly browning bananas, take a look at some of my other banana recipes. I have quite a few of them including some vegan ones. And they’re not all in cake form, honest.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this quick and easy banana bundt cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more bundt cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Banana Bundt Cake. PIN IT.
Banana Bundt Cake With Rum Soaked Raisins
Ingredients
- 4 ripe bananas
- 200 g dark muscovado sugar
- 150 g cold-pressed rapeseed oil
- 1 tsp vanilla extract
- 1 tbsp dark rum plus a dash for the icing
- 3 large eggs (I used duck eggs)
- 100 ml natural yoghurt
- ¼ tsp sea or rock salt (I used Himalayan pink)
- 220 g flour half wholemeal spelt, half plain
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 2 tsp mesquite powder (optional)
- 3 tbsp rum soaked raisins (I have a jar permanently on the go)
- 50 g icing sugar
Instructions
- Mash the bananas well in a bowl with a fork.4 ripe bananas
- In a large bowl whisk the oil and sugar together until combined, then whisk in the salt, vanilla extract, rum, eggs and yoghurt.200 g dark muscovado sugar, 150 g cold-pressed rapeseed oil, 1 tsp vanilla extract, 1 tbsp dark rum, 3 large eggs, 100 ml natural yoghurt, ¼ tsp sea or rock salt
- Sieve in the dry ingredients and stir carefully until just combined.220 g flour, 1 tsp baking powder, 1 tsp bicarbonate of soda (baking soda), 2 tsp mesquite powder
- Fold in the bananas and 2 tbsp of the raisins, then pour the batter into a bundt mould or large cake tin.3 tbsp rum soaked raisins
- Scatter the remaining raisins on top, then place in a hot oven and bake at 180C for 45 minutes or until the cake is well risen and firm to the touch.
- Allow to cool in the mould for ten minutes or so then turn out onto a wire rack to cool completely.
- Mix the icing sugar with enough rum to make a slightly runny icing. Drizzle over the cooled cake.50 g icing sugar
Notes
Nutrition Estimate
Sharing
Q is for Quick banana bundt cake for Alpha Bakes with The More Than Occasional Baker and Caroline Makes.
I am sending this delicious bake off to Jac over at Tinned Tomatoes for Bookmarked Recipes, as the inspiration came from The Violet Bakery Cookbook.
It goes to the No Waste Food Challenge over at Elizabeth;’s Kitchen Diary too. I used up a few things before going on holiday – bananas, yoghurt and eggs.
I’m also sharing this banana and rum soaked raisin bundt with JibberJabberUK for Love Cake.
Hi Choclette
Just browsing your website for a delicious bake to use up bananas. This Bundt cake looks just the ticket! Please could you advise on the size bundt pan I would require / what size did you use? I have a 10 cup Nordic ware pan and the larger 12 cup pan.
Many thanks. I look forward to hearing from you happy baking? Deborah
Hello Deborah. Lovely to hear from you. I don’t know about cups, but my bundt measures 23cm (9inch) across the top and is 10cm (nearly 4 inch) deep. However, I make all sort of different size cakes in it and very rarely have I made one that reaches right to the top. It’s a silicone mould and very forgiving like that. Not quite the answer you were looking for, but I hope that helps.
I’m very impressed you have a jar of rum soaked raisins on the go! I’m sure my husband would approve of this! What a great way of using up ripe bananas and getting some extra flavour into the cake.
You just never know when you might need some rum soaked raisins Ness 😀
I am following your blog now and I look forward to more flavourful and wholesome recipes.
Oh thank you Sue. How lovely. I hope I don’t disappoint!
I have just made this with 100% spelt flour and it is delicious. Just as light and very tasty. Thank you for sharing your recipes.
So glad it worked out well for you Sue and thanks for letting me know. Before starting this blog, I used to bake with only wholemeal spelt or wholemeal flour, but I’m trying to make my recipes more accessible whist still retaining some nutrients, so I generally bake with half and half now.
Has anyone tried this with just spelt flour? I love using my bundt tin and if I can make a wheat free cake it would be good for all our cake loving group.
I reckon this would be fine with 100% wholemeal spelt flour Sue. I’ve used half wholemeal spelt and half white spelt to give it a slightly lighter texture, but it will be delicious either way.
Hope you had a lovely time in North Wales – sounds like a much deserved holiday. I love banana cake/breads and this looks absolutely delicious. Please send a slice over! Thanks for entering AlphaBakes.
Thanks Ros, we had a wonderful time. I’ve always loved Wales, but having seen the top end, I’m in love all over again.
Rum and banana! You should be off somewhere tropical with these flavours, not Wales!! Looks gorgeous. Hope you had a fun week x
Haha, yes, it wasn’t exactly tropical up there, but it was rather magnificent and we had a wonderful time thank you 🙂
Banana and rum are a fantastic combination and this does look lovely.
Thank you Phil, I am inclined to agree with you.
That looks absolutely gorgeous Choclette. I would love to slice into it right now!
Thanks Jac. I was eating it looking at a rather large Welsh mountain that reminded me of Scotland.
Love banana cakes and raisins too! Such a lovely afternoon treat 🙂
Thank you Sylvia.
A beautiful and delicious bundt cake. The combination of banana and rum soaked raisins is totally irresistible.
Thank you Angie, you are absolutely right as always 😉
Great sounding cake, I bet it’s a winner with the soaked raisins. I hope you have a wonderful time in Wales. GG
Thanks GG, the rum soaked raisins were the star of the show I reckon. We had a wonderful time thank you. North Wales is quite magnificent.
Looks like a yummy cake! Really must try this recipe soon 🙂
Thanks Melissa, it went down very well with our friends I’m pleased to say.
I shall have to do the squeeze test on the next cake I bake! Love how you make the cake your own and the bundt pan with drizzle is very pretty. Hope you have a great holiday
Thank you Johanna. I can recommend the squeeze test, it’s great fun. We had a wonderful holiday thank you and I have fallen in love with North Wales.
Oooh I’m loving the sound of this! Positively grown up flavours here 🙂
Thanks Elizabeth, it was a really good cake and appreciated by all the adults who tried it 😉
Another lovely bundt Choclette! Have a great break. Hope the weather is good for you x
Thank you Kate. It was much admired and we had a wonderful time thank you. I loved North Wales.
This really does look yummy!! Shame I can’t eat bananas, I’d love to try this out.
Oh no Charlene, are you allergic to bananas?
How gorgeous! I love me a boozy cake, too! Have a wonderful time in Wales.
Thanks Kate, really looking forward to it – the cake and Wales 😉
What a delicious use of over-ripe bananas. I have bookmarked this cake to give it a go for a special pudding 🙂
Thanks Michelle – you might want to keep it for an adult only pudding with the rum in it. Then again, I expect most of the alcohol is cooked out.