Ingredients
1/2 cup (125 mL) oil
1 cup (250 mL) sugar
2 eggs
3 bananas, pureed
1 2/3 cups (400 mL) flour
1 tablespoon (15 mL) baking powder
2 tablespoon (30 mL) Lamb's light rum
1/2 cup (125 mL) seedless golden raisins
2 egg whites, beaten until stiff
Pinch salt
Directions
Place the oil and sugar in a large bowl.
Beat in the eggs, one at a time, using an electric beater at medium speed.
Fold the pureed bananas into the egg mixture with a spatula.
Sift flour, baking powder and salt together; fold into batter, making sure dry ingredients are well incorporated.
Mix in rum, raisins and beaten egg whites.
Pour batter n bundt pan; microwave for 18 minutes. Do not cover.
Rotate 1/4 turn several times.
Cool before unmolding.
Setting: Medium. Cooking Time: 18 minutes. Utensils: 9 1/2x 31/4 inch (23x8cm) bundt pan.
Notes
The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Anna Gammieri. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi. | 
