Roasted Banana Rum Cake

Preheat oven to 180ºC. Grease a 6-cup Bundt pan with butter and flour it.

Cut the banana into 1-inch thick slices and roast in a non-stick frying pan till it starts browning. Mash well with the back of a spoon and keep aside.

In a large bowl, cream together butter and sugar until light. Beat in the egg followed by vanilla extract, vegetable oil, mashed bananas and rum.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add half of the flour mixture to the butter mix and stir to combine. Add in the buttermilk, followed by the remaining flour mixture.

Pour batter into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.

Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely.

For the rum drizzle, beat together butter, rum, milk, vanilla and about ½ cup icing sugar in a bowl until smooth. Gradually blend in additional sugar until you have a glaze that is smooth and thick enough to drizzle over the cake. Additional sugar will make a glaze suitable for a thicker drizzle.