Directions:
In this recipe I use frozen over-ripe bananas in the cake for flavor and also they add moisture. Otherwise I would add milk.
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I also use ripe bananas For the top 4-5. I decided to add 1 more. |
I made the glaze first. added the sugar and butter... |
brought to a simmer then added the Myers rum and turned it off. Don't walk away from this you don't want it to turn into candy. |
Pour the glaze into the springform pan, then place the bananas
on the glaze. We are going to flip the cake over onto a serving plate for presentation.
I ended up adding another banana.
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I put the the wet and the dry ingredients next to each other. In this case the sugar sneaks into the wet ingredients. I use an electric hand held beater and blended the sugar and butter. |
You really don't need to separate the eggs and whip the egg whites, I recently am finding out, but I did it here. |
I love meringue, so I like to separate it, but it is really not necessary, you can whip whole eggs and your fine. |
I added the banana, peanut butter and egg yolks and blended it. |
We are ready to add the dry mix. |
Carefully fold in the flour mixture. |
Now add the bananas and pour in the batter. . lift up and drop the pan to get out any air bubbles and make sure it is level all the way around. |
Bake at 350 degrees F on the middle rack for about 30-40 min
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Some people like to use a toothpick or pairing knife that comes out clean when you stick it in. Also look for the edges pulling away from the pan a bit, and it smells fragrant and it bounces back when you touch it. |
Undo the sides of the springform pan, put a serving plate on top gently, and flip it over.
Serve with whipped cream and I put some fresh sliced bananas on top.
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