There is quite a bit of snow piled on the ground and the snowflakes are still coming down. Normally, I enjoy sitting inside watching the world change colors through the window, but right now the hot coffee and thick sweater isn’t cutting it. Today, I’d much rather be on a tropical island. In the spirit of warm climates and island flavors, I present to you Tropical Banana Cake with Marshmallow Cream. If it’s snowing near you too, close your eyes, take a bite of this cake, and let the taste of banana, coconut, and spiced rum carry you all the way to your paradise complete with sugary sand and crystal clear blue water.
Tropical Banana Cake
Makes one 9” round cake pan.
- 1 1/3 c. flour
- ½ tsp. baking soda
- ¼ tsp. salt
- ¼ tsp. nutmeg
- ¼ c. plus 2 tbsp. sugar
- ½ c. brown sugar
- 1 egg
- ¾ tsp. vanilla extract
- 1 tbsp. spice rum (like Captain Morgan)
- 1 ripe banana, mashed
- ¼ c. coconut milk
- ¼ c. golden raisins
- ¼ c. currants
Grease and flour a 9” round cake pan. Preheat your oven to 350°F.
In a bowl, blend together the flour, baking soda, salt, and nutmeg. Set aside.
In a mixer fitted with a paddle attachment, whip the butter until creamy and smooth. Add the granulated and brown sugars. Add the egg, and blend well. Add the vanilla extract and spiced rum. Turn the mixer to low. Add banana and coconut milk. Slowly mix in the dry ingredients until just blended. Stir in the currants and golden raisins.
Pour the batter into the prepared pan and smooth with a spatula. Bake for approximately 40 minutes until cake is golden and a knife inserted in the center comes out clean.
Makes enough (plus some) for one 9” round cake
- 2 large egg whites
- ½ c. sugar
- ½ tsp. cream of tartar
- ½ c. water
- 2 tsp. vanilla extract
- Candy thermometer
Put the egg whites in the bowl for your standing mixer fitted with a paddle attachment, but don’t turn the mixer on.
In a small saucepan, stir together the sugar, cream of tartar, and water. Bring to a boil over medium-high heat. Put the lid on and let boil for 3 minutes.
Start whipping the egg whites on medium-high speed. Keep an eye on the egg whites. Lower the speed once they develop stiff, shiny peaks.
Remove the lid from your syrup and continue heating until 242°F.
Increase the mixer speed. Pour the hot syrup into the stiff egg whites. Add the vanilla. Keep whipping until the mixture is cool – check by feeling the temperature of your mixing bowl. Your final product will be shiny and smooth.
To build your cake:
First trim the top of the cake to make the surface flat. Next, cut your cake into fourths. Stack the layers and lightly frost with Marshmallow Cream between each layer. Top with a thicker layer of Marshmallow Cream, and if desired, toast with a kitchen torch (or a real one if you’re feeling wild and crazy)
Giving Credit where Credit is Due: These recipes are adapted from Lots of Ways Banana Cake and Marshmallow Frosting from Dorie Greenspan’s Baking: From My Home to Yours.
A big thank you to Rumbler and awesome co-worker, JB. for astutely pointing out that I had forgetten currants in the recipe above. For that, I promise more food for taste testing and maybe even Beef Wellington because you asked so nicely.