Another delicious cake recipe! I was on a baking adventure last weekend. Today it is time to post my delicious Banana Cake with Dried Raisins. There are two main reasons why I like Banana Cake. One is taste, and the other is the simplicity of any Banana Cake recipe.
I believe everyone should bake a banana bread or banana cake at least once a month. Because bananas are the most tropical fruits available all year round and also available and sold at moderate prices, there is no excuse not have at least a small cluster of bananas.
When buying bananas, it is best to choose firm and unscarred bananas that are greenish yellow and then let them ripen at home. This way you can monitor and figure out the best ways to use your bananas. When they become too ripe, they are perfect in recipes such as muffins, bread, and cakes.
When making any types of Banana cake, bread or muffins, many times it is required to stir and not over mix the ingredients. The reason is that you want the banana pieces whether small or medium in size to keep their form a little because this is what will make the texture very moist. With any recipe requiring flour, whether it is from a cookbook or if I am creating my own, I always sift my flour. Sifting flour makes a batter less lumpy. All the ingredients blend perfectly with each other and your batter is smooth.
Two other ingredients that I have not mentioned that go very well with bananas are raisins and bananas. Now this is a grownup version of banana cake. I prefer using Rum Barbancourt because it is smooth and very tasty. Your local liquor may already carry it and if not it is very easy to find the selling locations online. You can also use another good rum brand.
So going back to taste, the smoothness of the rum binds the natural sugar of the fruits together to create a delicious and tasty banana cake which means that I use less sugar in the recipe. By the way, organic less sugar is better.
So try my Banana Cake with Dried Raisins recipe and let me know what you think. Happy Saturday!
Banana Cake with Dried Raisins
- 2-3 very ripe bananas mashed
- 1/2 cup granulated sugar – organic sugar preferred
- 1/2 cup light brown sugar lightly packed
- 1/2 cup vegetable oil
- 2 extra-large eggs at room temperature
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 ½ tablespoon dark rum Rum Barbancourt preferred
- Grated zest of 1 orange (tangelos or tangelos can be used as well)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup dried black raisins
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan or a Bundt pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, rum, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the dried raisins. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely. Serve with vanilla ice cream. Very Yummy!