Banana Rum Cake

Banana Rum Cake

1/2 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 cup vegetable oil
3 ripe, medium bananas, mashed
3 Tablespoons dark rum
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
Rum Drizzle:
2 Tablespoons butter, room temperature
2 Tablespoons dark rum
1 Tablespoon milk
1 teaspoon vanilla extract
1 1/2 to 2 cups confectioners’ sugar

Preheat oven to 350 degrees F. and lightly grease a
10-inch bundt pan. In a large bowl, cream together
butter and sugar until light. Beat in eggs, one by
one, waiting until each has been incorporated to
add the next. Beat in vanilla extract, vegetable oil,
mashed bananas and rum. In a medium bowl, whisk
together flour, baking powder, baking soda and salt.
Add half the flour mixture to butter mix and stir to
combine. Add in buttermilk, followed by remaining
flour mixture. Pour batter into prepared pan. Bake
for 45 to 50 minutes, or until a toothpick inserted into
center of cake comes out clean and top springs back
when lightly pressed. Allow cake to cool for 10
minutes in pan, then turn cake out onto a wire rack
to cool completely. When cooled, prepare run glaze
and drizzle over cake, if desired. To make glaze,
beat together butter, rum, milk, vanilla and about
1/2 cup confectioners sugar in a bowl until smooth.
Gradually blend in additional confectioners sugar
until glaze is smooth and thick enough to drizzle
over cake. Additional confectioners’ sugar will make
a glaze suitable for a thicker drizzle.