Go Back Email Link

Hazelnut Banana Cake with Buttered Rum Glaze

Share on Facebook


  • 2 cups roasted hazelnuts
  • 5 Tbsp canola oil
  • 3/4 cup packed light brown sugar
  • 1/2 cup sugar
  • 3 large eggs
  • 3/4 cup mashed ripe banana
  • 1 Tbsp dark spiced rum
  • 1 tsp grated lemon zest
  • 1-1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt


  • Preheat oven to 350ºF. Butter a 9-inch round pan, line with parchment and butter again.
  • Combine oil and sugars in a stand mixer and cream until light and fluffy; 3 minutes. Add eggs, one at a time, beating well between additions. Add banana, rum and lemon zest; beat to combine.
  • Whisk flour, baking powder and in a bowl. Add dry mixture to batter and beat until combined. Add hazelnuts. Spoon into prepared pan.
  • Bake for 50 minutes to 1 hour. Let cool for 10 minutes and then turn out onto wire rack, removing parchment paper, to cool completely. Prepare Glaze.


1/2 cup unsalted butter
1 cup sugar
1/4 cup water
1/2 cup dark spiced rum
Melt butter in a medium heavy-bottomed saucepan over high heat. Add sugar and water, stirring to combine. Bring mixture to a boil for 4-5 minutes – DO NOT STIR – just watch carefully until the mixture turns an amber colour. Add rum and allow to boil for 1 minute until liquefied into a glaze. Remove from heat and allow to cool for 2 minutes. Carefully pour or spoon over cake and allow to cool for 20 minutes.