Moist Banana Rum Cake

Ingredients

• Ripe bananas (3, mashed)
• All-purpose flour (2 cups)
• Baking powder (1 tablespoon)
• Salt (1/2 teaspoon)
• Unsalted butter (1/2 cup, softened)
• Granulated sugar (1 cup)
• Eggs (2 large)
• Vanilla extract (1 teaspoon)
• Dark rum (1/4 cup)
• Milk (1/2 cup)
• Powdered sugar (for dusting)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, mash the ripe bananas with a fork until smooth. Set aside.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
4. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
5. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
6. Mix in the mashed bananas, dark rum, and milk, blending until smooth.
7. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Once cooled, dust the top of the cake with powdered sugar before serving.