Spiced Banana cake with toffee & Rum Sauce !….yes you heard right RUM !

Quit a Nice use for a Banana I feel 🙂

When I posted a picture of this dessert up on twitter a couple of people requested the recipe, so who am I to ignore the rule of supply & demand 🙂

I quite prefer bananas cooked, and always think the addition of mixed spice with a little extra Cinnamon add a bit of warmth to the flavour, & of course you must have toffee ! What else is there to go with this popular fruit ?

So Claire Pattenden of twitter world, hope you give this a bash now I have written it for you 😉


An 8 inch round deep cake tin greased and lined with baking parchment

A heavy based saucepan . A Blow torch ( optional)

NOTE- The sauce can be made well in advance and heated upon serving

Place Butter, Syrup and Bananas on the base of your greased and lined cake tin


350g unsalted butter ( reserve 100g for scattering on base)

125g caster sugar

225g Soft brown sugar ( reserve 100g for sprinkling on base)

4 eggs

2 teaspoons ground mixed spice

1 teaspoon ground Cinnamon

2 teaspoons baking powder

250g Plain flour

4 tablespoons Milk

Beat the Butter & sugars and add the spice, add eggs slowly, whilst still beating, stopping to scrape down bowl now & again

150g golden syrup

3 Bananas


Pre-heat your oven to 160c

Take your lined cake tin and drizzle the golden Syrup over the bottom evenly.

Then sprinkle the reserved 100g of brown sugar.

Next place pieces of the reserved 100g butter over sugar and Golden syrup.

Slice up the bananas, not too thinly and scatter around base of tin evenly.

Next beat 250g of butter and rest of sugars with the spices until light soft and creamy.

Add the eggs one at a time, making sure you beat continuously, stopping to occasionally scrape down bowl so batter is evenly mixed.

When all eggs are added Fold in the flour and baking powder, then add the milk and fold again.

Cover Bananas in batter and bake in oven at 160c for approximately 50 minutes

Place the batter over the Bananas in the baking tin.

Bake in oven for 50 minutes,to check its done just stick a knife in the centre and pull out, if its clean the cake is ready.

leave to cool for 20 minutes, then turn out upside down on serving dish with bananas at the top.


125g Unsalted butter

125g  soft brown sugar

50g black treacle

2 Teaspoon Vanilla essence

200ml double cream

5 tablespoons Dark Rum


When cake has cooled slightly carefully turn out upside down so Bananas are on the top.

Place all ingredients in a heavy bottom pan and bring to the boil.

Simmer for about 5 minutes, stirring continuously.

leave to cool down for ten minutes then add the rum.

Can be chilled, then warmed up to serve later.


Cut a slice of cake and serve on plate, either serve the sauce in a separate jug for your guests  to gorge themselves on, or just pour some over for them. As an option slice up a banana into chunks, sprinkle caster sugar on each chunk and Caramalise with a blow torch or under a grill and serve on side of plate with a quenelle of cream .

To make the sauce, place all ingredients in a pan & bring to the boil then simmer for 5 minutes, stirring all the time

When sauce has cooled slightly add in the dark rum and stir.

As an option for garnishing cut a Banana into chunks and sprinkle with caster sugar, then caramalise with a blow torch or under a grill.


Caramelise a Can of condensed milk in a pan on a medium heat  stirring all the time to stop burning or sticking, this can take a while but you can buy carnation condensed milk already caramelised, which I think is a great leap forward and saves time and extra washing up ! 🙂

Anyway I digress…..

Take your can of condensed milk and smooth all over the Banana top of your cake, letting it ooze all down the side if you like, the messier the better I say !

You can serve it up with a nice pot of tea or coffee and indulge. It may be sticky, it may be sweet and loaded with calories, but at least it has one of your five a day in it ( that’s what I keep telling my self anyway )  😉

Alternatively smother with caramelised condensed milk….you can be sure this doesn’t hang around long when I Pop it out for sale where I work

© The cake-shaker 2011


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