Banana Rum Cake

One of Koosje’s recipes, who used to bake delicious cakes for us at ‘Aan de Amstel’.


  • 100 g (4 oz/½ cup) raisins
  • 75 ml ( fl oz/ cup) rum
  • 4 ripe bananas
  • 100 g (4 oz/¾ cup) walnuts or pecan nuts, briefly toasted
  • 175 g (6 oz/1⅛ cups) self-raising flour
  • ½ tsp salt
  • 125 g (approx. 4 oz/1 stick) butter, melted
  • 150 g (5 oz/ cup) sugar
  • 1 tbsp vanilla sugar
  • 2 eggs
  • zest and juice of 1 lemon


Heat the raisins and the rum for 1 minute in the microwave or in a small saucepan. Leave to steep for at least 1 hour, but preferably longer. Preheat the oven to 170°C (340°F/Gas 3). Cut the bananas into thick slices. Mix all ingredients swiftly into a firm batter. Grease a cake tin and cover the bottom with baking paper cut to size. Grease. Cover with the batter. Bake the cake for approx. 1 hour. The cake is done when a skewer poked into it comes up dry.

Otherwise bake the cake a little longer. Leave the cake to rest for 5 minutes after it comes out of the oven and transfer to a rack in order to fully cool.