Banana Bourbon Cake Recipes

BANANA BOURBON LAYER CAKE

Steps:

• Heat oven to 350 degrees. 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.

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.

BLUE RIBBON BANANA CAKE

Steps:

• In a large bowl, cream butter and sugar until fluffy. Add eggs, beat 2 minutes. Add bananas; beat 2 minutes longer. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in pecans. , Pour into two lightly greased 9-in. round baking pans. Sprinkle with 1/2 cup coconut. Bake at 350° for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks., For filling, combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling over the bottom (plain side) of one cake layer. Place remaining cake layer, coconut side up, on top of filling. , In a bowl, combine frosting ingredients; beat until smooth. Place a 3-in. circle in the center of the cake top. Frost sides and top edges of cake. Remove the circle to expose coconut.

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.