Banana Bundt Cake with Maple Rum Butter Glaze
A delicious home-made banana cake topped with a yummy maple rum brown butter glaze.
Servings 8 servings
Ingredients
- 1 cup butter
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups sugar
- 1/2 cup mashed ripe banana
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Maple Rum Butter Glaze
- 4 tablespoons butter
- 1 1/2 cups sifted powdered sugar
- 1/4 cup pure maple syrup
- 1 to 2 teaspoons rum extract
- 2 to 4 tablespoons milk
Instructions
- Instructions for Glaze:Melt butter in a small saucepan over medium-low heat for 7 to 10 minutes or until light golden brown. Remove from heat. Whisk in sifted powdered sugar, maple syrup and rum extract. Whisk in as much milk as needed to make of drizzling consistency.
- Instructions for Cake:Allow butter and eggs to stand at room temperature for 30 minutes.
- Meanwhile, grease and flour a 10 inch fluted tube pan.
- In a medium bowl stir together the flour, baking powder, salt and baking soda. Set aside.
- In a large mixing bowl, beat butter with an electric mixer on low to medium speed about 30 seconds.
- Add sugar; beat until fluffy, add eggs one at a time, beating well after each addition.
- In a small bowl combine banana, sour cream, milk and vanilla extract.
- Alternately add flour mixture and banana mixture to butter mixture.
- Beat on low speed after each addition. Beat just until combined.
- Spoon batter into prepared pan.
- Bake at 350º for 55 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack.
- Drizzle with Maple Rum Butter Glaze