Best Banana Bourbon 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 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 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.

BANANA BOURBON CAKE

Steps:

• 1. CAKE BATTER: 1. Preheat oven to 350 degrees F. 2. Grease and flour 3 9-inch round cake pans; set aside. 3. In a large mixing bowl, cream together butter & sugar. 4. Add eggs 1 at a time, beating well after each addition. 5. Add bananas and blend until well incorporated. 6. In a medium bowl, sift together the flour and baking soda. 7. Begin adding to the creamed mixed alternatively - about 1 cup of the dry ingredients, and then 1/3 cup of the buttermilk, starting and ending with the dry ingredients. Beat well after each addition, scrapping sides of bowl often. Continue beating about 2 minutes until mixture is smooth and creamy. 8. Stir in vanilla, bourbon, and pecans. 9. Pour mixture evenly into prepared pans. 10. Bake 40 minutes until toothpick inserted in center comes out clean. 11. Let set in pan 10 minutes and then remove cake from pans and cool on wire rack. 12. Refrigerate cooled cake at least 30 minutes before frosting. (Freezing cakes actually works best, but you have to wait for the cake to defrost after frosting it before slicing it.) 13. Frost with Coconut Pecan Frosting
• 2. COCONUT PECAN FROSTING: 1. Whip the softened cream cheese and butter together until smooth and creamy. 2. Blend in the confectioner's sugar about a cup at a time, beating until smooth after each addition and scrapping sides of bowl often. 3. Add vanilla and salt and blend. 4. Stir in coconut and pecans. OR save these to use as frosting garnishes. 5. If cake layers are not flat, trim off rounded tops to make them flat by running a strip of dental floss through the cake to make a smooth cut. Then remove top with a knife. (Discard rounded tops)
• 3. FROST CAKE: 1. Place bottom layer on cake plate. 2. Cut strips of waxed paper and place them under the cake slightly and over the exposed cake plate to protect it from the icing. 3. Place about 1/2 cup of icing over bottom layer covering cake evenly up to about 1/2-inch of the sides. (Icing will spread to fill in edge as top layers are added) 4. Place middle cake layer over bottom layer and repeat step 3 above. 5. Place top cake layer over middle layer and repeat step 3. 6. Spread remaining frosting over sides of cake. 7. If you saved the pecans and coconut for garnish, add them to the cake immediately while frosting is still soft. Pat the pecans onto sides of cake, and then sprinkle coconut over top (or vice versa, if you prefer.) 8. Remove waxed paper strips from bottom of cake plate revealing a beautiful dessert!

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