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Recipe Ingredients


  • 1 1/2 cups sugar
  • 1 cup LAND O LAKES® Butter, softened
  • 4 eggs
  • 4 medium (2 cups) ripe bananas, mashed
  • 1/4 tsp. rum extract
  • 3 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon


  • 3/4 cup firmly packed brown sugar
  • 1/3 cup light corn syrup
  • 3 Tbsp. water
  • 5 Tbsp. LAND O LAKES® Butter
  • 1/4 cup sweetened condensed milk
  • 1/4 tsp. rum extract


  • 1 cup whipping cream
  • 2 Tbsp. powdered sugar
  • 1/2 cup honey roasted cashews, if desired

Recipe Directions

Heat oven to 350°F. Combine sugar and 1 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low; add bananas and 1/4 teaspoon rum extract. Beat until well mixed. Add all remaining cake ingredients. Continue beating, scraping bowl often, just until mixed.

Pour into greased 13×9-inch baking pan. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool, uncovered, at least 1 hour.

Meanwhile, combine brown sugar, corn syrup and water in small saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved (3 to 4 minutes). Add 5 tablespoons Land O' Lakes® Butter; continue cooking until butter is melted (1 to 2 minutes). Remove from heat; stir in condensed milk and 1/4 teaspoon rum extract. Cool 15 minutes.

Beat whipping cream in small bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form.

To serve, place individual cake servings onto dessert plates. Drizzle with about 1 tablespoon sauce. Dollop with sweetened whipped cream; sprinkle with cashews, if desired. Drizzle with additional sauce. Store refrigerated.

TIP: Leftover ripe bananas can be frozen and used for banana bread, etc. Place unpeeled bananas in resealable plastic freezer bag and freeze. Thaw at room temperature and mash according to recipe.

TIP: To keep bananas from ripening too quickly, place them in the refrigerator until they reach the desired ripeness. The peels may darken but the bananas will ripen more slowly than they would at room temperature.

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