About this recipe:This started off to be a cake but ended up as a delicious old fashioned pudding that you can eat cold or warm. Tastes even better 24 hours later. Old brown bananas go best in this pudding and you can substitute brandy or milk for the rum.
90g caster sugar
180g butter, melted
180g self-raising flour
2 bananas, mashed
1 teaspoon ground cardamom
1 teaspoon vanilla extract
90ml dark rum, or as needed to make a pourable batter
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat oven to 180 C / Gas 4 (160 C fan). Grease a 20cm springform cake tin.
Add all ingredients one at a time into the bowl of a mixer working at a medium to low speed. When all ingredients are added, turn beater up to very fast for 2 minutes.
Pour into the cake tin and bake for 20 minutes, then reduce heat to 150 C / Gas 2 (125 C fan) and bake for a further 20 minutes or until a skewer comes out cleanly.
Cool in the pan for at least 30 minutes before removing to a wire rack.
If you don't like cardamom, use the same amount of grated lemon or orange zest instead.
I don't know whether it was recipe or me but my cake went total disaster. Plenty of bulbs and cracks during baking, after cooling the cake was more like high pancake. Sorry but I don't give it another try - 12 Aug 2016