Roasted banana rum bundt cake from Bake from Scratch, Volume Three: Artisan Recipes for the Home Baker (page 51) by Brian Hart Hoffman

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

  • hillsboroks on February 28, 2023

    Instead of making my old banana bread recipe to use up some very ripe bananas I decided to give this recipe a try and I am so glad I did. Roasting the bananas caramelizes them and really brings a new banana flavor. The cake turned out moist with a fine crumb. But the glaze is to die for and next time I will use my traditional shaped Bundt pan so I can put more glaze on the cake. A note about the baking temperature- 170C = 338F. I followed their directions and baked it at 325F but after 40 minutes I had to keep adding more time in the oven and it ended up baking a little over 50 minutes before it was done. Next time I will try baking it at 340F and see how that works.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.