Banana Rhum Cake with Coconut Caramel

Banana Rhum Cake with Coconut Caramel
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This yummy cake will be a favourite in every season! So easy and so good...

Banana Rhum Cake with Coconut Caramel

1/2 cup coconut oil, warmed

1 cup banana, pureed + 1 banana for mould

1 cup brown sugar

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon, ground

1 cup soya milk


Rhum caramel

3/4 cup sugar

1 can coconut milk, full fat

2 tbsp spoon dark rhum

10 ml of vanilla

Pinch of salt

In a 13 inch pan, dissolve the caramel sugar in the coconut milk, rhum, vanilla and salt. Bring to a boil and cook for 20 minutes or until well thicken and brown, watch your caramel as it may cripple in size if the heat is to strong. Remove from heat and let cool down for 5 to 10 minutes before transferring half to a jar. Slice your extra bananas and lay in caramel. Pre-heat oven to 350°F. In a large bowl, whisk the brown sugar with the banana puree and coconut oil. In a separate bowl, mix together the flour with baking powder, baking soda and cinnamon. With a wooden spoon, incorporate the dry ingredients to the wet ones, alternating with the milk. When the mixture is homogenous, transfer to the pan and bake for 40 minutes. 

Let cool down 10 minutes before transferring in a serving plate. To transfer, put a serving plate on the pan and flip to pan into the plate for the banana cake to transfer to serving plate. Serve with the remaining caramel, at room temperature. 

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