Banana Rum Cakes

Name: Banana Rum Cakes
Ingredients: 18 tbsp butter; 1 2/3 cup sugar + 1 tbsp; 1 tsp vanilla extract; 4 None medium eggs; 1/2 cup shredded coconut; 7 None bananas, 2 mashed, 5 sliced; 1 tbsp cocoa powder; 1/2 tsp cinnamon; 1/2 cup rum; 4 oz milk chocolate, grated; 2 1/3 cup flour; 4 tsp baking powder; 2 tbsp breadcrumbs; 1 1/2 cup whipping cream; 2-3 tbsp lemon juice

15 ingredients

3 steps

Ingredients

18 tbsp butter
1 2/3 cup sugar + 1 tbsp
1 tsp vanilla extract
4 None medium eggs
1/2 cup shredded coconut
7 None bananas, 2 mashed, 5 sliced
1 tbsp cocoa powder
1/2 tsp cinnamon
1/2 cup rum
4 oz milk chocolate, grated
2 1/3 cup flour
4 tsp baking powder
2 tbsp breadcrumbs
1 1/2 cup whipping cream
2-3 tbsp lemon juice

Directions

1

For the batter, cream together the butter, 1 2/3 cup sugar and vanilla. Stir in the eggs one at a time then stir in the coconut, mashed bananas, cocoa powder, cinnamon, rum and half the grated chocolate. Fold in the flour and baking powder.
2

Preheat oven to 325°F. Grease the sides of 4 ovenproof dishes, about 4 cups each, and cover with bread crumbs. Divide the batter between the dishes and bake for 30-40 mins. Take out of the oven, remove from the dishes and cool on a wire rack.
3

Meanwhile, for the toppings, whip the cream with 1 tbsp sugar. Melt the remaining chocolate in a bowl over a pan of warm water. Drizzle the banana slices with the lemon juice. Top with the whipped cream and banana slices and drizzle with the melted chocolate. Refrigerate until ready to serve.