Best Banana Bourbon Cake With Bourbon Creme Anglaise 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.

MAMA'S ANGEL FOOD CAKE WITH BOURBON CRèME ANGLAISE

Steps:

• Position an oven rack in the lower part of the oven. Preheat the oven to 375°F. Sift the flour with 3/4 cup of the sugar. Re-sift three times. Set aside.
• To prepare the batter, in the bowl of a heavy-duty mixer fitted with the whisk, place the egg whites, salt, and cream of tartar. Whisk on medium speed until foamy. Add the vanilla-bean seeds and almond extract. With the mixer on medium speed, add the remaining 3/4 cup of sugar, a little at a time, until the whites are glossy and hold stiff peaks when the whisk is lifted. Sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in gently. Continue until all of the flour mixture is incorporated.
• Gently spoon the batter into an ungreased 10-inch tube pan. With a spatula or a knife, using a circular motion, cut through the batter twice to eliminate any large pockets of air. Smooth the top to remove any large peaks.
• Bake until golden brown and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Invert the pan over a bottle (such as a 2-liter soda bottle or wine bottle) and let rest until completely cooled, about 2 hours.
• To serve, set upright, and using a butter knife or long spatula, loosen the cake from the sides of the pan. Invert onto a serving plate. Slice with a serrated knife or angel food cake cutter. Serve drizzled with crème anglaise.
• The cake will keep in an airtight container for up to 2 days.
• Make an ice bath by filling a large bowl halfway with ice cubes and water.
• In a saucepan, bring the milk almost to a boil over medium heat. In a second saucepan, blend together the egg yolks, sugar, and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Mix in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and blend. Add the bourbon.
• Decrease the heat to low and simmer gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 180°F on an instant-read thermometer. Remove from the heat.
• Set a sieve over a large, clean bowl and pass the custard through the sieve.
• Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Store the custard in the refrigerator for up to 24 hours.

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.

BOURBON CREME ANGLAISE

Steps:

• Prepare an ice-water bath; set aside.
• Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly. Stir in bourbon.
• Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instant-read thermometer. Remove from heat.
• Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day.

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.