Rum, Coconut And Banana Drizzle Cake
This Community Recipe was uploaded by the user ellieholland.
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Rum-soaked raisins in a thick slice of banana bread, drizzled with a crisp dark rum and coconut icing, is THE go-to recipe for when you want to impress guests with minimal effort. Use a dark rum, like Zaya Gran Reserva, for an intense vanilla flavour with slightly nutty undertones.
- 160 Plain flour
- 130 Soft brown sugar
- 2 Eggs (medium)
- 2 Over-ripe bananas (large- mashed)
- 2 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 100 g Raisins
- 150 ml Dark rum
- 1 pinch Salt
- 25 ml Coconut oil (melted)
- 140 tbsp Softened, unsalted butter
- 60 g Icing sugar
- 1 tbsp Desiccated coconut
Pour the raisins and 100ml of the rum in a saucepan and bring to the boil. Cover and leave to soak for an hour. Once soaked, set aside. Pre-heat the oven to 180 degrees and line a loaf tin with greaseproof paper.
Cream 130g of the butter and sugar together with a hand whisk. Beat in the eggs, one at a time, followed by the mashed bananas. Stir in 15ml of the heated-up coconut oil and raisin rum.
In a separate bowl, combine the flour, bicarb soda, baking powder and salt. Add this gradually to the butter mixture until all is combined. Finally, add another 25ml of the rum. Pour into the prepared tin and bake for about 40-50 minutes until golden brown.
Once the banana bread is out and cooled, prepare the icing. Whisk the remaining 10g butter (1/2 a heaped tablespoon) with the icing sugar. Add the rest of the rum and coconut oil, making sure it's runny, and then drizzle on top of the cake. Sprinkle on the desiccated coconut for the finishing touch, adding more or less as you like.
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