A sweet treat for fall: our favorite banana cake!

OK everyone, the countdown has begun! The kids are back in school and the summer is just about over.  BUT....there is still one weekend left we consider summer and then, “BOOM!” we are thinking fall! Thank you again for all of your requests for our summer recipes. We wrote about perfectly grilled meats, easy side dishes, and decadent desserts with berries, cherries, peaches and plums. But we forgot one.......bananas!

Of course bananas can be used a million different ways, adding a sweet flavor and creating a very moist texture in many recipes. Growing up in our house, ripe bananas were always used for Mom’s scrumptious Banana Bread. When Judy and I asked for your favorite recipe for this, the variations were amazing. Pineapple, coconut and Italian cocoa powder were all the favorites and we will enjoy trying all of them.

We would like to share our version of this old favorite.  It is a little more like a coffee cake, using a round cake pan or a spring form pan and drizzled with a shiny rum icing, we are calling a gloss. (LOL, really Joy? Such a fancy word? It is just a glaze!) The rum-soaked raisens put this over the the top! So sit back and relax with a hot cuppa and join us on Facebook @TwiceBakedTwins or email us at TwiceBakedTwins@aol.com and share away!! We will be posting all of our fall recipes and we would love to hear about yours. Enjoy!

Banana Coffee Cake
with Drunken Raisins,
Vanilla Rum Gloss

(Bake in whichever pan you prefer.)

2 1/2 cups flour

3/4 cup sugar

1-1/4 tsp. baking powder

1-1/4 tsp. baking soda

1/8 tsp. salt

2/3 cup vegetable oil

1 tsp. vanilla extract

2/3 cup buttermilk

2 eggs

1-1/4 cups ripe banana mashed, about 3 bananas

1/2 cup rum-soaked raisins

1/2 cup roasted nuts, optional

sanding sugar (optional, garnish)

Combine flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat sugar, oil, buttermilk, vanilla and eggs. Add the dry ingredients and beat slowly until just blended. Do not over-beat. Fold in mashed bananas, raisins and roasted nuts if using. Pour into prepared 9-inch round cake pan. Crust the top with a sprinkling of coarse sanding sugar. Bake at 350F for 25-30 minutes or until tester come out clean.

Cool, then drizzle with Vanilla Rum Gloss.

Rum-Soaked Raisins

Pour raisins into a glass bowl. Pour 1/2 cup dark rum over raisins (spiced rum works too). Add enough water so that all raisins are covered in the liquid and let sit for at least 30 minutes

Vanilla Rum Gloss

1 cup sifted powdered sugar

2 tablespoons butter or margarine, melted

1 to 2 tablespoons milk or water

1/2 teaspoon vanilla extract

1/2 teaspoon rum flavoring

Combine all ingredients with enough milk or water to the desired consistency. Taste and add more vanilla or rum, whichever you prefer.

This is a very forgiving recipe, if it becomes too thin, add more powdered sugar, or too thick, add more liquid until you’re happy with it.