1Preheat the oven to 350 degrees. In an electric mixer or large bowl mash the bananas with a potato masher.
2Stir in the eggs, vegetable oil, rum and sour cream.
3Add the remaining ingredients. Beat with the electric mixer for 2-3 minutes, or until combined and smooth.
4Grease a bundt pan very well. Pour the batter in evenly. Bake for 35-45 minutes or until a knife comes out clean. To garnish sprinkle the cake with powdered sugar mixed with a bit of cinnamon. Enjoy! Serves 8.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Frosting a Cake
Bury the crumbs.
Red Velvet Cake
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Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
Moist Carrot Cake
This carrot cake is incredibly moist and tender, and fragrant with cinnamon and nutmeg. Speckled with raisins and nuts (or not, if you prefer yours plainer), the cake is topped with a rich, tangy-sweet cream cheese frosting. Read more.