Banana and guava jam cake

Just after Christmas I won a couple of food prizes on Instagram and Twitter. The Insta prize of a food hamper from Tropical Sun, including a lovely book of Caribbean recipes arrived promptly.
The Twitter prize from Cirio has never materialised, and after several attempts at communication I gave up. The excuses were rather unconvincing, and I still see them tweeting comps regularly. It doesn't put me off buying Cirio products, but I don't think I would bother with their giveaways any longer.

One of the exotic products from Tropical Sun was a jar of guava jam. It's a thick jam, which reminds me of the quince paste in flavour and texture. My guys are more of a strawberry/raspberry/black currant jam type of eaters, and were not enthusiastic about the guava jam.

Then I remembered that years ago we used to bake a sponge with jam mixed into the cake batter, with lots of soured cream.

This is a variation on the theme of the Russian jam cake, which I used to bake as a student, with soured cream (Smetana), 1 egg, flour, oil and any jam that was available (strawberry, raspberry or black currant).
Yet again, I had bananas going over-ripe, and a single pot of yogurt that nobody wanted to eat. I didn't include oil in the photo, but I did add it.

Rum adds a bit of a tropical flavour too. It has been suggested by my Twitter friend and queen of baking Antonia, who mentioned adding rum to the banana bread a couple of times.

Banana and guava jam cake
Ingredients:
2 bananas, mashed
100g demerara sugar
2 medium eggs
3 heaped tbsp guava jam
1 small pot of yogurt
juice of 1 orange
1tsp ground cinnamon
2tbsp spiced rum
50ml mild olive oil
250g self-raising flour
1tsp baking powder

Mash two peeled bananas with sugar, using a fork in a medium sized mixing bowl. Beat in the eggs and guava jam. Add a small pot of yogurt, orange juice and spices, rum, olive oil, flour and baking powder.
Mix all the ingredients together, and pour the cake batter in a well oiled bundt cake tin.

Place the tin in the oven preheated to 180C and bake for about 45 minutes (check if it's ready with a wooden toothpick).
Remove from the oven, leave in the tin for  several minutes before removing it out of the tin and letting it cool on the cooling rack.

What have you been baking recently?