Bananas are the perfect food. They are full of vitamin B6, vitamin C, and potassium. A banana is a handy little snack in it’s own little case. You cannot improve on the banana. Unless, of course, you are Dorie Greenspan. Then you can make them better by baking them into cake. With rum. With coconut.

While VERY good warm from the oven and plain, they are also good with powdered sugar.


topped with a Banana Rum Sauce.

While Dorie recommends baking the cakes as layers and possibly frosting them I made only 1/2 the recipe and ended up with 12 little mini bundts (baked for 18/19 minutes). There are a couple of reasons I made only 1/2. First, there are usually only two of us at home now and the sweet things don’t disappear as quickly as they used to. Second, I only managed to save one egg when the other 2 DOZEN ended up on my kitchen floor. Now why those eggs chose that moment to simply JUMP out of the chill chest I will never know, but… Yes. It was a major mess!!

While Dorie gives us plenty of flexibility with this cake I chose to use the basic recipe with the Dark Rum and Toasted Coconut. While I used the brown sugar I used 1/2 granulated and 1/2 sweetener for the regular sugar called for. And since I didn’t want to open a can of coconut milk to use just 1/4 cup I used buttermilk.

After I had these in the oven I remembered I had some Creme de Banana in the cabinet. I wonder how that would work in these cakes? Guess I will just have to make them again – with Creme de Banana.

In case you are wondering why I made these – easy answer. The choice was Kimberly’s of Only Creative Opportunities for this week’s Tuesdays with Dorie. You can find the recipe on Kimberly’s blog or in Dorie’s Baking From My Home to Yours.

    Banana Rum Sauce

      2 tsp butter
      1 firm ripe banana cut in crosswise slices
      2 Tsp brown sugar
      2 Tbl Dark Rum
      2 tsp water
      1/2 tsp fresh grated Nutmeg 1/2 tsp cinnamon

Melt butter in small saucepan over moderately high heat until foam subsides.
Add banana and saute for about 1 minute. Shake saucepan occasionally.
Add brown sugar and saute additional minute. Shake saucepan occasionally
Remove from heat and add Rum. Continue to saute until flavors are blended.
Add water, nutmeg, and cinnamon. Shake saucepan occasionally
Sauce will begin to thicken. If you want a thinner sauce add additional water (Or a little rum!!) after the fact.