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From the Chiquita Banana Test Kitchen

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 2 cups sliced bananas, firmly packed2-3 bananas
 1 package spice cake mix (18 1/2 oz)
  cup water
 2 eggs
 2 tbsp light rum or 1 tsp rum extract
Frosting
 1 egg white
 ¾ cup firmly packed brown sugar
 2 tbsp water
 sliced bananas and candied cherries, for garnish
1

Measure sliced bananas into a large bowl. Beat on low speed of mixer until bananas are mashed. Add cake mix, water, eggs, and rum. Beat 2 minutes at medium speed on mixer, or as directed on package. Spoon into a greased and floured 13 x 9 pan. Bake in a preheated 350-degree oven for 40 to 45 minutes. Cool.

Frosting
2

Combine egg white, brown sugar and water in the top of a double boiler. Place over boiling water and beat with mixer until light and fluffy. Spread on the cooled cake in pan. Decorate with banana slices and cherries.

Ingredients

 2 cups sliced bananas, firmly packed2-3 bananas
 1 package spice cake mix (18 1/2 oz)
  cup water
 2 eggs
 2 tbsp light rum or 1 tsp rum extract
Frosting
 1 egg white
 ¾ cup firmly packed brown sugar
 2 tbsp water
 sliced bananas and candied cherries, for garnish

Directions

1

Measure sliced bananas into a large bowl. Beat on low speed of mixer until bananas are mashed. Add cake mix, water, eggs, and rum. Beat 2 minutes at medium speed on mixer, or as directed on package. Spoon into a greased and floured 13 x 9 pan. Bake in a preheated 350-degree oven for 40 to 45 minutes. Cool.

Frosting
2

Combine egg white, brown sugar and water in the top of a double boiler. Place over boiling water and beat with mixer until light and fluffy. Spread on the cooled cake in pan. Decorate with banana slices and cherries.

Notes

Banana Rum Spice Cake

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