Banana Rum Balls

I often make rum cake for the holidays but I had some very ripe bananas and thought I would try something new. This recipe combines some tropical flavors, combined with rum cake and I think that they turned out really well! Coated in white almond bark topping and a sprinkling of coconut gives a beautiful finish to this wonderful treat.

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You will need the following:

1 boxed, yellow cake mix

2 bananas, smashed

3 eggs

1/2 cup rum

1/2 cup vegetable oil

1/3 cup water

1/4 - 1/2 can of sweetened, condensed milk

2 tsp rum extract

White almond bark topping

Sweetened coconut flakes

To make:

Preheat oven to 350 degrees Fahrenheit. Prepare a 13 x 9-inch baking pan with non-stick cooking spray and set aside. Combine cake mix, bananas, eggs, oil, rum, and water in a mixing bowl and mix until all are thoroughly combined for about 2 minutes. Pour into prepared pan and bake for 25-30 minutes or until a toothpick in the center comes out clean. Remove from oven and cool completely. Break up the cake into crumbles in a bowl. Add rum extract and mix thoroughly. Add small amounts of sweetened condensed milk and combine until you are able to make balls that hold together firmly, without being too sticky. I only used about 1/4 of the can to get mine to the right consistency. Scoop out a small amount using a spoon or cookie scoop and form compact balls using the palms of your hands. Place cake balls in the freezer for at least 30 minutes until firm. Melt the almond bark topping according to the package directions. Remove cake balls from the freezer and dip them one at a time into almond bark coating. Set on parchment lined pan and sprinkle with coconut before topping sets. You will want to coat and sprinkle one at a time as it sets rather quickly! Enjoy!