Banana Bourbon Layer Cake Recipes

BANANA BOURBON CAKE WITH BOURBON CREME ANGLAISE

Steps:

• Preheat the oven to 350°F.
• Prepare a 10" bundt pan by lightly spraying with non-stick, or use a non-stick pan.
• Make sure all the ingredients are room temperature, including the eggs.
• Toss the pecans with 1/4 cup of the flour and set aside.
• Sift together the remaining dry ingredients and set aside.
• Cream the butter and sugar together until very light and fluffy.
• Add the bananas and mix until incorporated.
• Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
• On low speed, mix in the flour in 3 parts alternating with the bourbon, beginning and ending with the flour.
• Gently fold in the pecans and the chocolate.
• Pour the batter into the pan, and bake for about 1 hour and 15 minutes.
• Let the cake cool for a 15 minutes, then turn out onto a rack to finish cooling.
• For the sauce: Heat the cream and sugar in a saucepan until the sugar dissolves.
• Remove from the heat.
• Whisk the yolks together in a large stainless steel bowl, and place the bowl on top of a wet towel.
• Temper in the cream by slowly, in a tiny stream, pouring the cream into the yolks while constantly whisking.
• As you get more cream into the yolks, you can pour a little faster until all the cream is incorporated into the yolks.
• Pour the mixture back into the pot and cook over very low heat JUST until it starts to thicken, stirring constantly.
• DO NOT BOIL.
• Keep the heat low or you'll have scrambled eggs.
• Pour the mixture through a fine mesh sieve, then add the bourbon.
• Cool completely and serve with the cake.

BANANA CAKE WITH BOURBON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°.
• Grease and flour two 8" round pans.
• In a small bowl whisk together flour, soda, and salt.
• In a large bowl, cream butter, white sugar and brown sugar until fluffy.
• Beat in eggs one at a time.
• Mix in bananas*.
• Add flour mixture alternately with the buttermilk to the creamed mixture.
• Pour into cake pans.
• Bake for 30 minutes.
• While the cake is baking, make frosting: beat butter and cream cheese until smooth, then add powdered sugar and Bourbon- if the amount of booze scares you, add less, or use bourbon flavoring.
• *Wefreeze overripe bananas- when it's time to use them, we place them in a cup of hot water for just a few minutes, and they slide right out of their peel.
• Once the cakes cool, frost them- the cake (stacked) is pretty heavy and dense, so don't expect a tall fluffy cake.
• Stays moist for days if covered properly.

BANANA BOURBON LAYER CAKE

Steps:

• Preheat oven to 350°F If not using silpat, grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
• Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour.
• Beat egg whites until stiff; fold into batter.
• Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely.
• When cake layers are cool, whip cream with confectioners' sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour.
• Slice bananas 1/2 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side.
• Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat.
• Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.