In case you didn’t know, the 16th August is National Rum Day. I don’t need an excuse to make a boozy chocolate cake but when its a National celebration I think it would be rude not to.
Since making my Gin and tonic loaf, I love the idea of adding a little drop of your favour spirit to a cake or icing to give it that extra kick. I also soaked the sultanas in rum for this cake, it is a celebration of rum after all. I think banana, chocolate and rum is a winning combination and a chocolate banana bread seemed like the perfect way to bring them all together. I haven’t heard of a chocolate banana bread before but in my personal opinion chocolate added to anything is a big thumbs up! I used a Nigella recipe as inspiration for this bake.
Chocolate banana bread
75ml rum – I used Captain Morgan Original Spiced Gold
150g plain flour
25g cocoa powder
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
125g baking spread
150g caster sugar
2 large eggs
4 small ripe bananas (mashed)
60g chopped walnuts
60g dark chocolate, choppped into small pieces
1 tsp vanilla extract
110g cream cheese
A good splosh – I used Captain Morgan Original Spiced Gold
450g icing sugar
Note: Depending on how much rum you decide to use, you may need to add some more icing sugar to get the correct consistency
Put the sultanas and rum in a small saucepan and bring to the boil. Remove from the heat, cover and leave for an hour or until the sultanas have absorbed the liquid.
Preheat the oven to 170 degrees C. Line a 2kg loaf tin with grease proof paper. Mix flour, cocoa powder, baking powder, bicarb and salt in a medium-sized bowl.
In a separate bowl, beat the baking spread and sugar .Beat in the eggs one at a time, then the mashed bananas. With a wooden spoon, stir in the walnuts, sultanas, chocolate chunks and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit.
Pour into into loaf tin and bake in the middle of the oven for 1 hour. Leave in the tin on a rack to cool.
To make the frosting, beat the butter, cream cheese and rum until well mixed ( I used a stand mixer for this). Gradually beat in the icing sugar until the frosting reaches a thick, spreadable consistency. Remove the cake from the tin and spread on the frosting letting it drizzle over the edges.