I know for a fact that you have been in this situation at least once in your life, if not, well you just eat way too many bananas!
You bought bananas.
They all ripened at the same time therefore you either had to eat 7 bananas in 2 days or you had to make something with them before they went bad.
This was my situation yesterday.
Naturally, I made a boozy cake with them!
Don’t give up on this cake just yet! I know you’re thinking….oh….booze in a cake…ishh….this will taste like my Aunt Rita’s Over Boozed Rum cake!
No no no…. Although I love my wine, I am not too fond of straight up hard liquor so… this cake IS made with booze but WON’T have an overwhelming taste of booze. It will just have the good coconut aromas but not the alcohol taste!
Anyways! Try it for yourself!
Recipe slightly altered from: http://www.myrecipes.com/recipe/double-banana-pound-cake-10000000222641/
Course: Dessert Yield: 18 servings Prep Time: 25 mins Cook Time: 60 mins
- cooking spray, margarine or softened butter, to coat the pan
- 3 Cup of all-purpose flour
- 1 Teaspoon of baking powder
- 1/4 Teaspoon of salt
- 1/4 Teaspoon of mace
- 1 Cup of mashed, ripe bananas
- 3/4 Cup of milk
- 1/4 Cup of coconut liqueur (Malibu)
- 3/4 Cup of softened butter
- 2 Cup of white sugar
- 1 1/2 Teaspoon of vanilla extract
- 3 large eggs
- sifted powdered sugar to decorate the cake
- Start by preheating your oven to 350°F.
- Coat a 10-inch tube pan with cooking spray, margarine or butter.
- Lightly spoon the flour into dry measuring cups, and level with a knife. Do not push down on the flour. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk. Combine the mashed bananas, milk, and the coconut liqueur in a bowl. Beat the butter in a large bowl at medium speed until it is light and fluffy. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
- Spoon the batter into prepared pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.
- * I made a cream cheese icing to drizzle on top but you could also use a nice caramel sauce!
- Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place the slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature.