Banana Bourbon Layer Cake

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READY IN: 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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