Banana Punch Cake

Banana punch cake! Punch because of the Caribbean flavors of rum, vanilla and orange that are incorporated into the banana cake, an American classic. Bananas need to be over ripped; this is when they give their strongest flavors.

Banana bread became popular in the US during the 1930s, in the middle of the Great Depression. People were trying to waste as little as possible and started to make bread using over ripped bananas and baking powder, which was readily available.

A little fun fact but bananas were introduced into the US in the 1870s becoming an instant hit. Even to this day, it is the most consumed fruits in the US! You can only imagine how many of those end up in banana bread recipes!

Best eaten at room temperature and can be kept in cling film up to 3 days in the fridge.

Banana Punch Cake

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Banana Punch Cake

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Servings	Prep Time	Cook Time
8people	15minutes	1hour

Servings	Prep Time
8people	15minutes

Cook Time

1hour

• Course Dessert
• Cuisine American, French

Ingredients

• Cake Batter
• 240 g Plain Flour
• 200 g Brown Sugar
• 8 g Baking Powder
• 150 g Salted Butter (Room temperature)
• 2 Eggs
• 1 tsp Poppy seeds
• 350 g Banana (Very ripped)
• 100 g Dark Chocolate
• 20 g Dark Rum
• Orange Blossom Syrup
• 80 g water
• 30 g Caster Sugar
• 8 g Vanilla Extract
• 1 g Orange Blossom Water

Servings: people

Units:MetricUS Imperial

Ingredients Cake Batter 240 g Plain Flour 200 g Brown Sugar 8 g Baking Powder 150 g Salted Butter (Room temperature) 2 Eggs 1 tsp Poppy seeds 350 g Banana (Very ripped) 100 g Dark Chocolate 20 g Dark Rum Orange Blossom Syrup 80 g water 30 g Caster Sugar 8 g Vanilla Extract 1 g Orange Blossom Water Servings: people Units:MetricUS Imperial

Course Dessert Cuisine American, French

Instructions

1. Preheat the oven to 150C.
2. Let’s start with the cake batter.
3. Put the brown sugar and soft butter in a large bowl.
4. Mix until you obtain a smooth consistency.
5. Add one egg and mix.
6. Add the second egg and mix.
7. Add the flour, poppy seeds, chopped dark chocolate and mix with a spatula.
8. Mix until you obtain a smooth consistency.
9. Add the rum to the banana.
10. Mash the banana roughly with a fork.
11. Add the banana to the mixture.
12. Mix until all the bananas are incorporated.
13. Grease a 20cm cake mould.
14. Pour the batter in the mould.
15. Bake the cake for 1 hour until a skewer inserted into the centre comes out clean.
16. Now, let’s prepare the orange blossom syrup.
17. Mix the water, sugar, vanilla extract and orange blossom water in a medium sauce pan.
18. Bring to boil on high heat.
19. Brush the cake with the syrup.
20. Your banana cake is now ready! You can enjoy it with some tea or even for after a meal!