Banana cakes with rum caramel from Sweet (page 100) by Yotam Ottolenghi and Helen Goh

  • dark rum
  • bananas
  • ground cinnamon
  • self-raising flour
  • soured cream
  • double cream
  • butter
  • malted milk powder
  • ground almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on December 14, 2021

    While doing a freezer re-org, I excavated nine frozen bananas. Having already made several rounds of banana muffins, I opted to finally try this banana cake, which turned out to be absolutely fabulous. Both the cake and the caramel rum sauce are delicious and freeze beautifully.

  • EskieF on March 26, 2021

    I made these (7) in mini pudding tins - large muffin tins. I made one change - 50 g creme fraiche and 50 g greek yogurt instead of 100g soured cream (I didn't have any!) They were quite dense (possibly because I pureed the banana/cream/yogurt mixture rather than just mashing the bananas) and sweet and delicious. While I successfully made the caramel-cream-rum sauce, I think I'll keep that for ice-cream (too sweet to have with sweet cakes) and have the banana cakes on their own or warmed up with some creme fraiche mixed with a little rum!

  • sdutton on November 03, 2018

    I don't have jumbo muffin tins or mini bundt cake pans. I used popover pans and made 6. I also made the rum caramel sauce. I don't know if the almost burnt flavor was intentional or a result of an inexperienced cook. It was however absolutely delicious combined with the almond/banana/rum combined flavor of the cakes. The cakes themselves were wonderful and delicious eaten alone without the sauce. I ate the last one 3 days later. It was just as moist and delicious as it was on bake day. A winner! I will make these again.

  • anya_sf on July 05, 2018

    I got 6 mini bundt cakes plus one jumbo muffin. The cakes were very easy to make. I loved the almond with the banana. They were delicious with vanilla ice cream. I would even eat the plain cakes (without the caramel) for breakfast.

  • amandacooks on May 21, 2018

    This turned out beautifully in a single 6 cup bundt pan. Mine took about 40 minutes to bake in that size pan. Didn't make the glaze, but the cake is great without it. Moist, as you’d expect from a banana cake, with just a hint of rum. I’m sure it would be much “rummier” with the rum caramel on top.

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