Circle B Kitchen
Recipe adapted from Joy the Baker
Cake or bread? We say cake. This is one beautifully moist and delicious cake that you'll be wanting to make over and over again. It's perfect for breakfast, afternoon tea, snacking or whatever.
1/2 cup (1 stick) plus 2 tablespoons unsalted butter
1 cup packed muscovado brown sugar (or dark brown sugar)
2 large eggs
2 teaspoons pure vanilla extract
1 tablespoon dark rum (I used 3 tablespoons- or more)
2 ripe bananas, mashed
1/2 tablespoon fresh grated ginger
heaping 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Instructions:
Butter or spray a 9 or 10-inch cast iron pan and set aside.
Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
Melt the butter and combine it with the brown sugar in a large mixing bowl. Whisk in the eggs, one at a time and then whisk in the vanilla and rum. Add the mashed bananas, fresh ginger, cinnamon, nutmeg, and ground ginger and stir to combine well.
In another bowl whisk together the flour, baking soda, and salt and then stir that into the brown sugar mixture and mix well.
Pour the batter into the prepared cast iron pan and then place in the oven and bake for 18-25 minutes until mixture is dry on top, but still slightly soft in the center. I like to slightly under-bake this cake. (Mine took the full 25 minutes to cook)
Remove from oven and allow to cool for 15 minutes. Sprinkle with powdered sugar or drizzle with icing if you'd like, and enjoy warm.