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Ingredients
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Cake Ingredients
Rum Sauce Ingredients
Chantilly Cream Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 3
Combine Wet Ingredients
In another bowl, mix the mashed bananas, eggs, melted butter, vanilla extract, and buttermilk until well combined.
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5
Bake the Cakes
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Rum Sauce Preparation
- 7
Make the Rum Sauce
In a saucepan over medium heat, melt the butter. Stir in the brown sugar, rum, sliced bananas, cinnamon, and vanilla extract. Cook until the bananas are soft and the sauce is thickened, about 5-7 minutes.
Chantilly Cream Preparation
- 8
Prepare the Chantilly Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembly
- 9
Assemble the Cake
Place one cake layer on a serving plate. Spoon half of the rum sauce over it, then place the second layer on top. Top with the remaining rum sauce and dollop with chantilly cream.