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Texas Banana Rum Bundt Cake

Holiday seasonal baking is now in full swing and we're so excited to share some of our Texas Pure Milling family classics. This banana rum cake is loaded with toasted walnuts and drenched in a browned butter rum syrup with just a hint of spice. After it is cooled, it is drizzled with a creamy rich white chocolate ganache. The crown of spiced toasted walnuts is just the right addition to this finished dessert and it will be the talk of the holidays!

Texas Banana Rum Bundt Cake

1/3 cup melted butter

2 bananas, mashed

2 tsp rum extract

2/3 cup sugar

2 eggs

2 tsp vanilla

2 cups Texas Pure Milling Organic All-Purpose Flour

½ cup almond flour

1 tsp salt

1 tsp baking powder

½ tsp ground cardamom

1 cups walnuts, chopped fine

Brown Sugar Glaze

½ cup brown sugar

¼ cup water

1 tsp rum flavor

Spiced White Chocolate Ganache

6 oz. white chocolate

2 oz. heavy cream

½ tsp pumpkin pie spice

Spiced Walnuts

1/2 cup whole walnuts, toasted

2 Tbsp. white chocolate, melted

¼ tsp cinnamon

¼ tsp pumpkin pie spice

Pinch of cayenne pepper

Decorative sugar


  • Cake: Grease a 9-inch Bundt pan and set aside. In a stand mixer combine the melted butter, bananas, rum, sugar, eggs and vanilla on medium speed for 3 minutes.

  • Add the Texas Pure Milling Organic All Purpose Flour, almond flour, salt, baking powder and cardamom. Mix on low for 1 minutes. Increase speed to medium and mix 3 minutes, scraping sides well after 2 minutes. Fold in two cups chopped walnuts.

  • Preheat oven to 350°F and bake 35-45 minutes until internal temperature of 190°F. Remove from oven and allow to cool 5 minutes. While cooling, make the brown sugar glaze.

  • Brown sugar glaze: Combine the brown sugar, water and rum flavor in a small saucepan over medium heat and bring to a boil. Cook 2-3 minutes until sugar dissolves. Pour the brown sugar glaze over the Bundt cake in the pan.

  • Cool 10 minutes more. Invert pan onto serving tray.

  • Slide pieces of parchment under the edges of the cake on the serving tray.

  • White Chocolate Ganache: Place the chopped white chocolate in a metal bowl with the pie spice. Bring the heavy cream to a boil.

  • Pour over the chocolate and whisk until the chocolate melts. Allow to cool until desired thickness.

  • Drizzle ganache over the top of the cake and remove the parchment from the under the cake, allowing for a clean serving tray.

  • Spiced Walnuts: In a medium bowl, combine the toasted walnuts with melted white chocolate and spices. Spread the nuts out over parchment paper and sprinkle with decorative sugar. Use the spiced walnuts to decorate the top of the cake.

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