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Banana Rum Cake (Depression Cake)

April 5, 2020 By Gretchen 7 Comments

What better time than the present to introduce another depression style cake?

This time a Banana Rum Cake that is a one bowl mix, no weird ingredients (except for the Rum for some people!) and no egg replacers needed!

Banana Rum Cake Depression Cake

If you have a freezer full of overripe bananas then you are half way there!

While I made this cake into a super simple 9″ X 13″ pan style cake, this recipe will bake beautifully into 2- 8″ round pans as well.

This cake is so moist and delicious with or without the Rum Sugar glaze you are going to go BANANAS over this new recipe!

Banana Rum Cake Depression Cake

The video below is a vlog style video, which means it is quite lengthy it has lots of talking and is definitely NOT a “get to the point recipe tutorial”.

Since we have been in Quarantine 2020 I have been making these types of videos for entertainment purposes only.

If you would like to see the mixing of this banana cake recipe, skip to 12 minutes in the video.


2.0 from 1 reviews
Banana Rum Cake (Depression Cake)
 
Print
Prep time
15 mins
Bake time
30 mins
Total time
45 mins
 
This recipe makes 1 - 9" x 13" pan that should be greased and parchment lined. (*or 2-8" pans)
Preheat the oven to 375°F
Serves: 15 servings
Ingredients
  • For the Cake:
  • Super Ripe Bananas 2 medium approx 240g
  • Coconut Oil or melted vegan butter *or any veg oil of your choice 7 Tablespoons (98g)
  • Brown Sugar 1 cup (200g)
  • Plant Milk *I used Soy Milk 1½ cups (355ml)
  • All Purpose Flour 3 cups (375g)
  • Ground Cinnamon 1 teaspoon
  • Baking Soda 2 teaspoons
  • Salt 1 teaspoon
  • Rum *optional if not using, no need for a replacement 6 Tablespoons (88ml)
  • For the Sugar Glaze:
  • Confectioners Sugar 2 cups
  • Plant Milk 1 Tbs
  • Rum *or more plant milk) 2 Tbs
Instructions
  1. Combine everything together in a large mixing bowl and whisk smooth
  2. Pour into a greased and parchment lined cake pan(s) and bake in a preheated 375°F oven for 15 minutes, reduce temperature to 350°F and bake for the remaining 15 minutes or until a toothpick inserted into the center comes out clean.
  3. Meanwhile whisk together the confectioners sugar with the plant milk and or rum to smooth
  4. Cool cake slightly, poke holes and then ice with sugar glaze.
Notes
Cake can be stored at room temperature for up to 4 days.

Refrigerate for longer storage (up to 10 days) keep in airtight container
3.5.3226

 

Filed Under: All Recipes, Cake Recipes

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Reader Interactions

Comments

  1. Ben

    April 16, 2020 at 4:57 pm

    Can the brown sugar be substituted for white sugar?

    Reply
    • Gretchen

      April 19, 2020 at 2:50 am

      yes! same quantity

      Reply
  2. Ellie White

    May 11, 2020 at 6:44 pm

    any ideas on the nutritional value and calories per serving??

    Reply
    • Gretchen

      May 12, 2020 at 6:49 am

      No, I do not have the app/plug in for my recipes on here. Sorry!

      Reply
  3. Sue

    May 18, 2020 at 8:01 pm

    When cooked do you take out of tin to cool?

    Reply
    • Gretchen

      May 18, 2020 at 11:52 pm

      NORMALLY I cool all my cakes in the tin until it I can touch it with my hands without burning them, then flip out onto a cooling rack, HOWEVER with this cake, since it is a “poke cake” **see video tutorial I leave the cake in the pan the entire time and even serve it FROM the cake pan.

      Reply
  4. Jan

    March 26, 2021 at 5:30 am

    Found the baking soda is overpowering… try cutting back next time.

    Reply

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