Carmelized Banana Cake with Bourbon and Pecans

Woot!  I managed to make a tiny dent in my freezer banana stash!  And by tiny, I mean *tiny*.  As in, three bananas down, out of twent- two total.  Twenty-two bananas, that’s just ridiculous.  And the only way to keep that pile from growing is to do all the grocery shopping myself.  If the hubster does it, he buys another 8 bananas.  Every single week.

I guess it could be worse.

Anyway, this may be the shortest post ever, but at least it is a post – progress!  I’m hoping to get back to posting a bit more after the first of the year.  I’ve got some good stuff stored up – like a chocolate version of the Momofuku Compost Cookie (oh, yeah, baby!) – just need the baby-free time to tap away at this here computer keyboard.  So, in short:  I’ll be back.  Or, as Arnold said it:  Ah’ll be bahhk.  In the meantime, please send me your favorite banana recipes.  I need them.  I really, really need them.

Carmelized Banana Cake with Bourbon and Pecans

This is a delightfully light and tasty cake.  The bourbon is optional, but I think it adds a nice depth of flavor – nothing boozy, don’t worry about that.  The pecans are highly recommended, as they add not only flavor but also the perfect crunchy texture.  The banana flavor of the cake is even better the second day, as is the case with most fruit (and/or vegetable) based cakes.  Feel free to follow my supremely lazy example of frosting only between the layers and the top – just call it *rustic*.

Carmelized Bourbon Bananas:
2 tbsp butter
3 Tbsp brown sugar
2 Tbsp bourbon (optional)
3 very ripe bananas, sliced

Melt butter with brown sugar in medium skillet over medium high heat, add bourbon if desired and stir to combine. Add bananas and cook until bubbly (about 5 minutes) stirring occasionally. Reduce heat to medium low and cook until sauce thickens and bananas are browned, about another 8 minutes. Set aside to cool slightly.

Cake Batter:
1 stick butter, softened
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1/2 tsp vanilla
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup buttermilk
Carmelized banana mixture

Cream butter and both sugars until light and fluffy. Add eggs and vanilla and mix well. In a separate bowl, stir together dry ingredients. Add about a third of the dry ingredients to the mixing bowl and stir to combine. Add half of the buttermilk and stir again. Repeat until all dry ingredients and buttermilk are incorporated. Fold in the banana mixture.

Pour batter into a greased 9″ pan and bake at 350 degrees for 20-25 minutes, or until toothpick inserted in cake comes out with just a few moist crumbs attached. Cool, remove from pan and split horizontally into two layers. Frost with cream cheese frosting, top with chopped toasted pecans if desired.

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3 thoughts on “Carmelized Banana Cake with Bourbon and Pecans

  1. This sound good, hope there are leftovers. How about the variation called peanut butter, chocolate, banana, bourbon pie?

  2. Pingback: Spiced & Super Moist Chocolate Cake :: In The Devil's Kitchen

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