My calendar indicates the season is officially spring! The days are filled with light, the trees are studded with blooms, and the temperature has warmed by what feels like a whopping one degree.
I am a warm weather gal, and this wait for spring-like temperatures is trying my patience. I am also a very impatient gal, so I will let you draw your own conclusions about how I am handling this weather-related nonsense.
Fortunately, I have sense enough to realize that colder-than-normal temperatures as the biggest thing I have to complain about means I am actually doing quite well.
I have a kitchen stocked with ingredients I can bake with. It is not yet so warm that I do not want to think about the oven, much less turn it on (here’s looking at you, July). And I actually look forward to spring cleaning.
I started in the kitchen, turning to this recipe to use up a small bunch of quickly ripening bananas. The subtle flavor is delivered via a dense crumb that I can best describe as nearing a custard-like bread pudding.
It’s the next best way to get a banana rum fix this side of cocktails on the beach. Enjoy!
- ¾ cup walnuts (or pecans)
- 1 cup plus 2 tablespoons self-rising flour
- ⅔ cup granulated sugar
- 1 lemon, zest of
- ½ teaspoon salt
- ½ cup (1 stick) butter, melted
- ⅓ cup rum
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 4 (medium to large) ripe bananas
- confectioner’s sugar, for sprinkling
- In a skillet over low to medium heat, toast the walnuts (or pecans) until slightly browned and fragrant. Set aside to cool.
- In a large mixing bowl, whisk together the self-rising flour, sugar. lemon zest and salt.
- Next add the melted butter, rum, lightly beaten eggs and vanilla extract to the dry ingredients.
- Cut the bananas into slices and add three bananas worth of slices to the batter, folding to incorporate.
- Pour the batter into an 8-inch round cake pan lined with parchment paper on the bottom and then lightly greased.
- Arrange the remaining banana slices across the top of the cake, pushing them in just slightly to be level with the top of the batter.
- Bake at 350 degrees F for approximately 50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Before serving, sprinkle the cake with confectioner’s sugar. The sugar will melt a bit if sprinkled over a warm cake, but that is okay.