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Banana Cake with Rum

A twist on Nicole Rucker's Fermented Banana Cake from her cookbook, Dappled.


  • Softened butter for greasing
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sour cream or whole fat Greek yogurt
  • 1 cup packed dark brown sugar It's a lot of sugar but that's what makes it a cake.
  • 1 cup mashed bananas from very ripe bananas, about two whole bananas In the original recipe, you ferment the bananas for a few days.
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1 tablespoon rum or whiskey
  • 1 teaspoon kosher salt
  • 1/2 cup wheat bran or old-fashioned oats
  • 2 large bananas
  • Turbinado sugar or granulated sugar


  • Heat oven to 350 and grease a 9-inch springform pan with the softened butter, about a tablespoon.
  • Sift or whisk together the flour, cinnamon, baking powder, and baking soda into a large mixing bowl. Set aside.
  • Combine the sour cream (or yogurt), brown sugar, mashed bananas, olive oil, honey (or maple syrup), eggs, rum (or whiskey), and salt in a separate bowl. Add the wheat bran (or oats) and mix until no dry bits of bran remain. Allow the mixture to sit for five minutes before continuing.
  • Add the wet ingredients to the dry ingredients. Mix until no dry bits of flour remain.
  • Pour the batter into the springform pan. Cut the remaining two bananas diagonally into 1-inch-long slices. Arrange the banana slices on top of the batter and sprinkle with the Turbinado sugar (or, if you don't have, the granulated sugar).
  • Bake until a cake tester comes out clean, 45 minutes to an hour. For extra pizzazz, you can broil the top of the cake, just keep an eye on it so it doesn't burn. Cool the cake completely in the pan, then transfer to a serving plate. Sprinkle with powdered sugar and serve at room temperature.