Prepare to embark on a culinary journey that combines the rich, comforting flavors of ripe bananas with the bold, sophisticated kick of bourbon. This Banana Bourbon Cake is not just a dessert; it's an experience that will tantalize your taste buds and elevate your baking skills to new heights. Imagine a moist, tender cake infused with smooth bourbon, topped with a luxurious creme anglaise that will make your dinner guests swoon with delight. Whether you're a seasoned baker or a curious food enthusiast, this recipe promises to transform an ordinary evening into an extraordinary gastronomic adventure.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup mashed ripe bananas
- 1/2 cup bourbon
- 1 cup buttermilk
- 1 cup heavy cream
- 1/2 cup sugar (for creme anglaise)
- 5 egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring complete coverage to prevent sticking.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream softened butter and sugar together until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition. Ensure complete integration of each egg before adding the next.
- Fold in mashed bananas, then gradually mix in bourbon, creating a smooth, consistent batter.
- Alternately add dry ingredient mixture and buttermilk to the batter, mixing gently until just combined. Avoid overmixing to maintain cake's tender texture.
- Pour batter into prepared cake pan, smoothing the top with a spatula for even baking.
- Bake in preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While cake is baking, prepare bourbon creme anglaise: Whisk egg yolks and sugar in a medium bowl until pale and smooth.
- Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
- Slowly pour hot cream into egg mixture, whisking constantly to prevent scrambling.
- Return mixture to saucepan and cook over low heat, stirring continuously until sauce thickens and coats the back of a spoon.
- Remove from heat, stir in vanilla extract and additional bourbon if desired. Strain through a fine-mesh sieve.
- Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice cake and serve with bourbon creme anglaise drizzled over each piece.
Tips
- Banana Selection: Use overripe bananas with dark spots for maximum sweetness and flavor intensity.
- Bourbon Matters: Choose a quality bourbon that you'd enjoy drinking, as its flavor will shine through in the cake.
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Creme Anglaise Technique: When tempering egg yolks, pour the hot cream slowly and whisk constantly to prevent scrambling.
- Cooling is Crucial: Let the cake cool completely before serving to allow flavors to develop and structure to set.
- Storage Tip: Store leftover cake in an airtight container and enjoy within 3-4 days for optimal freshness.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 62g
Protein: 8g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 180mg
