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Caramelised Banana and Rum Cake

Caramelised Banana and Rum Cake

A delicious Caramelised Banana and Rum Cake that is easy to make, warming and comforting  for a winter's day!

Course Cake, Dessert
Keyword Banana, Cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 6


  • 2 ripe bananas, peeled and roughly sliced
  • 2 tablespoons brown sugar
  • 60 g salted butter, at room temperature
  • 160 g 3/4 cup raw caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 50 ml buttermilk
  • 2 tablespoons spiced rum, optional
  • 112 g 3/4 cup self raising flour
  • 1/4 teaspoon bicarb of soda

Caramelised Banana Garnish

  • 1 banana, extra, to decorate
  • 3 tablespoons brown sugar
  • 1 tablespoon water
  • 1 tablespoon spiced rum


  1. To make the cake, preheat the oven to 180°C (350°F). Grease a small bundt tin well with cooking spray. You can also use a 16cm round cake tin. 

  2. Place roughly sliced bananas onto a baking tray covered in non-stick paper, sprinkle with brown sugar and bake for 20-25 minutes or until sugar has melted and bananas have started to dry. Be careful not to let the sugar burn.

  3. In the bowl of a food processor, place the cooked bananas, butter, sugar, egg and vanilla and process until well combined. Add buttermilk and rum and process again. Add the flour and bicarb and process again until just combined. Add mixture to prepared cake tin and tap on the benchtop to settle the mixture.
  4. Bake until a skewer comes out clean (between 45-60 minutes). Allow to cool in the pan for 10 minutes before transferring the cake to a wire rack.
  5. To make the caramelised bananas, slice banana evenly. In a non-stick frypan, add the brown sugar, water and rum and heat until sugar is melted and mixture starts to bubble. Add banana slices in an even layer and cook for about 5 minutes, turning to coat each side until covered in the caramel mixture. Remove from the pan with a spoon and arrange on top of cake in overlapping circles. Spoon any leftover caramel from the pan on top and sides of the cake. Serve warm or room temperature.