Having an almost-full bottle of créme de banana on my hands (after buying it to make banana pudding), I looked around for other recipes where I might be able to put it to use. I'm not particularly fond of setting things on fire, so bananas foster was out. I decided to try a recipe for Rum Cake from Southern Living that calls for both rum and banana liqueur.
This cake is straightforward; it's made with butter, sugar, eggs, vanilla, lemon zest, dark rum, banana liqueur, flour, baking powder, baking soda, salt, and whipping cream. You bake the batter in a bundt pan, and while the cake is warm and still in the pan, you apply a syrup of made from butter, sugar, rum, and banana liqueur that have been cooked and reduced. I think I cooked my syrup too long, because it crystallized and became grainy and opaque. I poured it on the cake anyway, even though it just hardened on the surface of the cake and didn't get absorbed.
If you happen to have a bottle of banana liqueur sitting around, I highly recommend making this cake. If you don't have any banana liqueur on hand, this cake might make it worth your while to go out and get some!
Recipe: "Rum Cake," from Three Guys from Miami Cook Cuban, printed in Southern Living, November 2005.