Banana Bourbon Cake With Bourbon Creme Anglaise

Recipe by P48422
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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