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Quick Banana Cake with Rum Soaked Raisins

Quick Banana Bundt Cake with Rum Soaked Raisins.

Bundt | 17th May 2015 | By

A quick to make spongy banana cake flavoured with rum soaked raisins. This combined with yoghurt and rapeseed oil makes it 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 double exciting. It’s actually CT’s old stomping ground, so he’ll have a lot to show me.

Quick Banana 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 lying about. 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 was a quick and simple cake to make, which 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 was surprising was just how spongy the texture was. 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 was impressed.

Other Banana Cake Recipes You Might Like

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.

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Thanks for visiting Tin and Thyme. If you make this quick banana bundt cake with rum soaked raisins, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Quick Banana Bundt Cake with Rum Soaked Raisins.

Quick Banana Bundt Cake – The Recipe

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Banana and Rum Soaked Raisin Bundt Cake

A quick to make spongy banana cake flavoured with rum soaked raisins. This combined with yoghurt and rapeseed oil makes it particularly flavoursome.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: bananas, bundt, cake, raisins, rum, rum & raisin, yoghurt
Servings: 16 modest slices
Calories: 242kcal
Author: Choclette


  • 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 rock or sea salt (I used Himalayan pink)
  • 220 g flour - half wholemeal spelt, half plain
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp mesquite powder (optional)
  • 3 tbsp rum soaked raisins (I have a jar permanently on the go)
  • 50 g icing sugar


  • Mash the bananas well in a bowl with a fork.
  • In a large bowl whisk the oil and sugar together until combined, then whisk in the salt, vanilla extract, rum, eggs and yoghurt.
  • Sieve in the dry ingredients and stir in carefully until just combined.
  • Fold in 2 tbsp of the raisins, then pour the batter into a bundt mould or large cake tin.
  • 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 rumto make a slightly runny icing. Drizzle over the cooled cake.


If you don't happen to have a jar of rum soaked raisins, cover 2 tbsp raisins with 1 tbsp rum and soak for as long as you can, even if only a few minutes. Add the liquid along with the raisins.
Heavily adapted from The Violet Bakery Cookbook
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.


Calories: 242kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 135mg | Potassium: 240mg | Fiber: 2g | Sugar: 19g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg


Q is for Quick banana bundt cake for Alpha Bakes with The More Than Occasional Baker and Caroline Makes.

I am sending this 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 for using up a few things before going on holiday – bananas, yoghurt and eggs.

I’m also sharing this quick banana and rum soaked raisin bundt with JibberJabberUK for Love Cake, which is Get in Shape this month.


  1. Michelle Utterlyscrummy

    17th May 2015 at 10:04 am

    What a delicious use of over-ripe bananas. I have bookmarked this cake to give it a go for a special pudding 🙂

    • Choclette

      17th May 2015 at 10:22 am

      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.

  2. Kate @ Veggie Desserts

    17th May 2015 at 10:28 am

    How gorgeous! I love me a boozy cake, too! Have a wonderful time in Wales.

    • Choclette

      17th May 2015 at 10:50 am

      Thanks Kate, really looking forward to it – the cake and Wales 😉

  3. Charlene

    17th May 2015 at 10:38 am

    This really does look yummy!! Shame I can’t eat bananas, I’d love to try this out.

    • Choclette

      17th May 2015 at 10:51 am

      Oh no Charlene, are you allergic to bananas?

  4. Kate - gluten free alchemist

    17th May 2015 at 2:22 pm

    Another lovely bundt Choclette! Have a great break. Hope the weather is good for you x

    • Choclette

      25th May 2015 at 11:00 am

      Thank you Kate. It was much admired and we had a wonderful time thank you. I loved North Wales.

  5. Elizabeth

    18th May 2015 at 8:24 am

    Oooh I’m loving the sound of this! Positively grown up flavours here 🙂

    • Choclette

      25th May 2015 at 11:07 am

      Thanks Elizabeth, it was a really good cake and appreciated by all the adults who tried it 😉

  6. Johanna @ Green Gourmet Giraffe

    19th May 2015 at 10:58 am

    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

    • Choclette

      25th May 2015 at 11:09 am

      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.

  7. Melissa

    19th May 2015 at 12:49 pm

    Looks like a yummy cake! Really must try this recipe soon 🙂

    • Choclette

      25th May 2015 at 11:11 am

      Thanks Melissa, it went down very well with our friends I’m pleased to say.

  8. Glamorous Glutton

    19th May 2015 at 3:06 pm

    Great sounding cake, I bet it’s a winner with the soaked raisins. I hope you have a wonderful time in Wales. GG

    • Choclette

      25th May 2015 at 11:13 am

      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.

  9. Angie@Angie's Recipes

    19th May 2015 at 5:34 pm

    A beautiful and delicious bundt cake. The combination of banana and rum soaked raisins is totally irresistible.

    • Choclette

      25th May 2015 at 11:13 am

      Thank you Angie, you are absolutely right as always 😉

  10. Sylvia @ Happiness is homemade

    19th May 2015 at 8:22 pm

    Love banana cakes and raisins too! Such a lovely afternoon treat 🙂

  11. Jacqueline Meldrum

    19th May 2015 at 10:48 pm

    That looks absolutely gorgeous Choclette. I would love to slice into it right now!

    • Choclette

      25th May 2015 at 11:37 am

      Thanks Jac. I was eating it looking at a rather large Welsh mountain that reminded me of Scotland.

  12. Phil in the Kitchen

    22nd May 2015 at 10:19 pm

    Banana and rum are a fantastic combination and this does look lovely.

    • Choclette

      25th May 2015 at 11:21 am

      Thank you Phil, I am inclined to agree with you.

  13. Dom

    24th May 2015 at 7:51 am

    Rum and banana! You should be off somewhere tropical with these flavours, not Wales!! Looks gorgeous. Hope you had a fun week x

    • Choclette

      25th May 2015 at 11:26 am

      Haha, yes, it wasn’t exactly tropical up there, but it was rather magnificent and we had a wonderful time thank you 🙂

  14. bakingaddict

    31st May 2015 at 11:06 pm

    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.

    • Choclette

      1st June 2015 at 8:36 am

      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.

  15. Sue

    6th June 2016 at 1:37 pm

    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.

    • Choclette

      6th June 2016 at 5:17 pm

      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.

  16. Sue

    9th June 2016 at 3:06 pm

    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.

    • Choclette

      11th June 2016 at 9:32 am

      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.

  17. Sue

    11th June 2016 at 11:16 am

    I am following your blog now and I look forward to more flavourful and wholesome recipes.

    • Choclette

      11th June 2016 at 8:32 pm

      Oh thank you Sue. How lovely. I hope I don’t disappoint!

  18. Ness

    26th May 2017 at 8:30 pm

    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.

    • Choclette

      28th May 2017 at 4:46 pm

      You just never know when you might need some rum soaked raisins Ness 😀


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