Yes it is a cake. A delicious banana bunt cake. This recipe originally came from a fellow blogger.
Though I have tweaked it a bit here and there to make it my own and I just love this recipe. It combines a wonderful way of using old bananas with one of my favorite things, Dark Rum. The other great thing about this cake is that it gets better the longer it sits on your counter which is always a plus in my book. The little bit of rum added into the batter brings out the rum in the glaze better. While I am not normally an alcohol and cake person I was shocked at how well the banana and rum flavors went together.
Banana Rum bunt cake
1-3/4 cups packed brown sugar
2/3 cup butter
3 medium very ripe bananas, mashed
1 container chiobani vanilla greek yogurt
2 teaspoons vanilla extract
1 tablespoon plus a little more Dark Rum
1 teaspoon ground cinnamon
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
For the icing
3/4 cup sifted powdered sugar
3 tablespoons dark rum
1 tablespoon butter, melted
Beat brown sugar and butter at medium speed of a mixer until light and fluffy. Add eggs beating until well-blended.
Combine banana, yogurt, vanilla, rum, and cinnamon in a bowl; set aside. Combine flour, baking powder, baking soda, and salt. With mixer running at low speed, add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture.
Pour batter into a 10-inch bunt pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. make sure to check it because it can go from soupy to burned easily if you aren't paying attention. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.
Combine powdered sugar, rum, and melted margarine; stir until smooth. Drizzle over cake.
I stored this one on a covered cake plate, I think this helps the cake mature better.