Ingredients

2 large bananas, extra ripe
4 eggs, room temperature
1-1/2 C. sugar
1 C. vegetable oil
1/4 C. dark rum
1 tsp. coconut extract
3 C. flour
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
8 ounces pitted dates, chopped
1-1/2 C. almonds, coarsely chopped and toasted
1 C. flaked coconut
1 C. whole almonds, blanched and toasted
2 Tbsp. butter
2 Tbsp. rum
2 Tbsp. sugar
1 Tbsp. honey

Cooking Instructions

Preheat oven to 350. Puree bananas in blender (1-1/4 C.). In large mixing bowl, beat eggs. Add sugar and oil; beat 1 minute. Beat in pureed bananas, rum and coconut extract. In medium bowl, combine flour, baking soda, baking powder, cinnamon and salt. Beat into banana mixture until smooth. Stir in dates, chopped almonds and coconut. Sprinkle whole nuts in bottom of greased 10″ tube pan. Pour in batter. Bake in preheated oven 60- 65 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 20 minutes. With spatula, gently loosen cake from sides of pan; turn out onto wire rack. Cool completely. Spoon rum glaze over top of cake. Rum Glaze: Combine butter, rum, sugar and honey in saucepan. Heat and stir until melted.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)