Skip to content

Peach, Banana & Rum Cake.

February 16, 2012

Do you remember those banana rum fritters over on Design Sponge I mentioned last weekend? I couldn’t get them out of my head. My thoughts kept turning to the three ripe bananas in my freezer, already earmarked for a loaf of banana bread. Surely some rum wouldn’t go amiss? Why didn’t I think of this before? Add a plush peach and some brown sugar, and this cake is, honestly, beautiful. The banana flavour is still there, still lovely and the little peach pieces hold their own flavour, but work so well as part of the whole. The rum tempers the sweetness of the fruit and brown sugar, which caramelises a little on top. In case you hadn’t figured, I love this cake. I may just have to make it again this weekend.

Peach, Banana & Rum Cake.

Adapted from ::: Banana Bread ::: The Really Useful Cookbook by David Herbert.

Prep ::: 10 mins
Cooking ::: 1 hour, 15 mins
Serves ::: Tricky, but no matter how much you’re tempted, don’t eat the whole cake. Sharing is good. Serves 10.

1 peach
210g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
pinch of salt
125g unsalted butter, softened to room temperature
250g brown sugar
3 very ripe bananas, chopped
75ml milk
45ml dark rum
1 Tbsp Greek yoghurt

1. Preheat oven to 170°C. Grease a medium loaf tin and line base and sides with baking paper, allowing a little overhanging the sides.

2. Blanch peach in a small saucepan of boiling water for one minute or so. Remove from water and peel, then cut flesh into small pieces.

3. Put all ingredients, apart from peach, in the bowl of a stand mixer, and mix on fast speed, for 30 seconds, or until mixture forms (don’t over mix). Add peach and fold through. Pour into prepared tin and smooth top.

4. Bake for 1 hour 15 minutes, or until top is firm and golden brown. Allow to cool in the tin for 15 minutes, then lift out (using overhanging baking paper) onto a wire rack to cool completely. But first, cut yourself a good slice. You want the end bit. It’ll be warm and slightly chewy and entirely perfect.

2 Comments leave one →
  1. Sarah permalink
    February 16, 2012 7:48 pm

    David Herberts recipes are always so nice. Where is he now? I always loved his recipes in the weekend supplement. Well Your version sure looks good, I’m tempted, just concerned I have a lot of time at home alone and I may well eat the whole thing.

    • Francesca permalink*
      February 16, 2012 8:44 pm

      Hey Sarah!

      Me too – I love David Hebert’s recipes! Last I read, he was living in the UK, working for Easy Living Magazine, but I thought he was still contributing to The Australian?

      I’ve had success with freezing individual slices of banana bread, so there’s no reason why that shouldn’t work here. That makes it at least a wee bit easier not to eat the whole cake at once!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: