The banana-rum flavor combination in this cake is outstanding. It’s a great way to turn those very ripe bananas into something extraordinary.
Makes 4 to 6 servings.
2 tablespoons butter, softened, for greasing the aluminum foil
3/4 cup firmly packed brown sugar
1 tablespoon rum (dark rum is best)
1 tablespoon water
6 medium-sized, ripe bananas, peeled and sliced into circles
3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 tablespoons butter
11/4 cups sugar
1 whole egg, and 1 egg separated (yolk only)
2 tablespoons low-fat milk
Non-stick cooking spray
Aluminum foil
Vanilla ice cream to serve with the cake
1. Liberally spray the inside of the slow cooker with non-stick cooking spray. Line the entire slow cooker with aluminum foil (sides can extend over the top). Grease the aluminum foil with a tablespoon or two of the butter, softened, so it is covered thoroughly.
2. Sprinkle brown sugar over the bottom of the slow cooker. Drizzle the rum and water over the sugar. Position the bananas over the sugar, pressing them in securely but without squishing them. Turn the cooker to High and leave uncovered while you prepare the cake.
3. In a large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Use a whisk to combine the ingredients thoroughly.
4. In a medium-sized bowl, use an electric mixer to beat the butter and sugar until just blended, then beat on high speed until the mixture is light and fluffy. Add the whole egg and beat on a lower speed until combined. Add the egg yolk and beat until combined.
5. With the beaters on low or medium, begin adding the flour mixture. Working in batches, beat in about 1/3 of the flour, then 1 tablespoon milk, more flour, milk, and ending with the flour.
6. When the batter is smooth, pour it over the bananas and sugar in the slow cooker. Using a double layer of paper towels, cover the top of the cooker before fitting it with the actual cover. This will create a tighter seal and help absorb excess liquid.
7. Cover securely and let cook on High for 3 to 4 hours, or until edges are slightly browned and the cake is springy to the touch. Turn off the cooker and let rest for about 15 minutes.
8. Lift the cake from the slow cooker using the aluminum foil. Allow to cool out of the cooker for about half an hour, then invert onto a plate before serving so bananas are showing.
9. Serve with a scoop of vanilla ice cream while the cake is still warm.