Banana bread is a classic comfort food, but sometimes the basic recipe can feel a bit tired. This is where a little creative twist comes in handy, and what better way to elevate this humble bake than with a touch of rum? I decided to experiment with Discarded Banana Peel Rum, a unique and sustainable spirit made from, you guessed it, discarded banana peels! This zero-waste spirit adds a subtle banana flavor and a delightful boozy edge to the cake. It’s also surprisingly easy to find at Waitrose, Amazon, or directly from Discarded Spirits.
This recipe is adapted from BBC Good Food, and I’ve omitted the extra ingredients like mixed peel and chopped nuts to let the rum and banana flavors shine. I even added a simple rum glaze to enhance the flavor and create a moist, irresistible cake.
Banana and Rum Cake Recipe
Ingredients:
* 170g caster sugar
* 85g unsalted butter, softened
* 450g (three bananas), mashed
* Two eggs
* 1/4 tsp bicarbonate of soda
* Three tbsp Discarded Banana Peel Rum
* 225g self-raising flour
* One teaspoon of ground cinnamon (optional)
* A handful of sultanas (optional)
Method:
1.
Cream the Butter and Sugar:
Begin by creaming together the softened butter and caster sugar in a large mixing bowl until light and fluffy. It’s best to ensure all your ingredients are at room temperature before baking for optimal results. You can use a wooden spoon for this step – no need for fancy equipment.2.
Add the Bananas and Rum:
Mash the bananas and add them to the bowl, followed by a generous handful of sultanas (optional). Mix everything together well, then add in the Discarded Banana Peel Rum and stir thoroughly.3.
Combine the Flour:
Measure out the self-raising flour and sift it into the bowl. Gently fold the flour into the mixture until it’s fully incorporated. Don’t overmix! Now add in the bicarbonate of soda and cinnamon (if using), and give it a final stir.4.
Bake the Cake:
Grease a standard-sized loaf tin with butter. Pour the cake batter into the tin and bake on the lowest shelf of a preheated oven at 180°C (160°C fan). Set a timer for 45 minutes, checking the cake at the 25-minute mark. If the loaf looks a bit brown on top, cover it with tinfoil and continue baking for another 20 minutes. Alternatively, you can bake the cake as muffins – fill 14 muffin cases with a dessert spoon-worth of mixture and bake for 20 minutes.5.
The Rum Glaze:
While the cake is still warm, prepare the rum glaze. Combine a few tablespoons of icing sugar with a drop of water and whisk until thick. Add a dash of rum to loosen it into a pourable consistency.6.
Finishing Touches:
Poke some holes in the warm cake with a skewer and drizzle the glaze over the top. Let the cake cool before removing it from the tin. To remove the cake, tap the base of the tin on a hard surface a few times, then turn it onto its side on a large plate before quickly flipping it out.This boozy banana bread will be a crowd-pleaser. The combination of banana and rum creates a unique and delicious flavor profile, and the glaze adds an extra layer of sweetness and moisture. Enjoy it warm on its own, or serve it with a dollop of whipped cream or ice cream.
