Giving Jamaican Cookery Lessons Close to Home
Recipe type: Dessert
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
Serves: 8
A moist gluten free banana cake with a naughty rum glaze
  • ½ cup Butter, melted
  • 1 cup Caster Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • ½ tsp Nutmeg
  • ½ teaspoon Cinnamon
  • 1½ cups Breadfruit Flour
  • 1 tsp salt
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ cup Milk
  • Juice of 1 Lime
  • 3 medium Mashed Bananas
  • For the Glaze
  • ½ cup Unsalted Butter
  • ¼ cup Water
  • 1 cup Granulated Sugar
  • ½ cup Dark Rum
  • or Rum Glaze with Pecans
  • 1 cup Sugar
  • ¾ cup Heavy Cream
  • ¼ cup White Rum
  • • 3 large Egg Yolks
  • • 1 cup Pecans, roughly chopped
  • • ½ teaspoon Pure Vanilla Extract
  1. Preheat oven to 350 degrees. Grease cake pan or loaf pan In large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well.
  2. Mix the milk, lime juice and bananas and fold into the batter.
  3. Combine flour, baking soda, baking powder, salt and spices mix well. Add to the batter.
  4. Spread evenly into cake pan. Bake at 350 degrees for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf for 10 minutes before removing to a wire rack to cool completely.
  5. For the Rum Glaze
  6. In a small saucepan, melt the butter. Add the sugar and water and bring to a boil; then turn the heat down and simmer for 5 minutes until thickened. Remove from the heat and stir in the rum.
  7. For the Rum & Pecan Glaze
  8. Stir together the sugar, heavy cream, rum and egg yolks in a medium saucepan over medium heat, stirring constantly, until the mixture coats the back of the spoon, about 5 minutes. Stir in the pecans. Continue to cook and stir until it turns golden and thickens, about 5 more minutes. Stir in the vanilla. Remove from the heat and allow to cool. This version is more for just coating the surface of the cake.
Recipe by Hotel Mockingbird Hill at