This moist tropical banana pound cake recipe is a sweet and boozy dessert filled with all of your favorite Caribbean flavors! Made with ripe bananas, lime, and a splash of rum.
Servings : 16servings
Prep Time 20 minutesmins
Cook Time 1 hourhr
Cooling Time 1 hourhr
Total Time 2 hourshrs30 minutesmins
Ingredients
3¼cupsall-purpose flour
¼teaspoonsalt
1tablespoonwhite rum
1tablespoonfresh lime juice
1smalloverripe banana,mashed
2cupsbutter,softened
2cupssugar
9largeeggs
1cupshredded coconut for topping
Instructions
Preheat oven to 350˚F.
Grease two 9-inch loaf pans or one 10-inch bundt pan with butter and dust with flour; set aside.
Whisk together the flour and salt to combine and set aside.
Combine mashed banana, rum, and lime juice in a separate bowl.
In your mixer's bowl cream the butter on medium-high until light and fluffy.
Slowly add the sugar and continue to beat until thoroughly combined and no lumps appear.
Add the eggs one at a time, beating each egg until well incorporated.
On low speed, add the flour mixture to the butter mixture alternately with the banana mixture; beat until well incorporated.
Pour the batter into the prepared pan(s) and top with shredded coconut. *If using a bundt pan, sprinkle the shredded coconut onto the bottom of the pan before pouring in the batter.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Tent with aluminum foil to prevent browning.
Cool in pan for 15 minutes.
Remove from pan and cool completely on a wire rack.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.