Banana Toffee Bourbon Cake Recipes

STICKY TOFFEE BANANA CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour an 8x8-inch baking dish.
• In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
• In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
• On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
• Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup -- it will continue to thicken as it cools. Remove the sauce from the heat and cool.
• Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
• Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.
• Freezer-Friendly Instructions: The cake can be frozen (without the toffee sauce) for up to 3 months. Bake the cake for 35 minutes, let it cool completely, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw on the countertop the night before you plan to eat it. Before serving, place the cake back in the oven with the toffee sauce and proceed with the recipe from there.

BANANA BOURBON CAKE

Steps:

• 1. CAKE BATTER: 1. Preheat oven to 350 degrees F. 2. Grease and flour 3 9-inch round cake pans; set aside. 3. In a large mixing bowl, cream together butter & sugar. 4. Add eggs 1 at a time, beating well after each addition. 5. Add bananas and blend until well incorporated. 6. In a medium bowl, sift together the flour and baking soda. 7. Begin adding to the creamed mixed alternatively - about 1 cup of the dry ingredients, and then 1/3 cup of the buttermilk, starting and ending with the dry ingredients. Beat well after each addition, scrapping sides of bowl often. Continue beating about 2 minutes until mixture is smooth and creamy. 8. Stir in vanilla, bourbon, and pecans. 9. Pour mixture evenly into prepared pans. 10. Bake 40 minutes until toothpick inserted in center comes out clean. 11. Let set in pan 10 minutes and then remove cake from pans and cool on wire rack. 12. Refrigerate cooled cake at least 30 minutes before frosting. (Freezing cakes actually works best, but you have to wait for the cake to defrost after frosting it before slicing it.) 13. Frost with Coconut Pecan Frosting
• 2. COCONUT PECAN FROSTING: 1. Whip the softened cream cheese and butter together until smooth and creamy. 2. Blend in the confectioner's sugar about a cup at a time, beating until smooth after each addition and scrapping sides of bowl often. 3. Add vanilla and salt and blend. 4. Stir in coconut and pecans. OR save these to use as frosting garnishes. 5. If cake layers are not flat, trim off rounded tops to make them flat by running a strip of dental floss through the cake to make a smooth cut. Then remove top with a knife. (Discard rounded tops)
• 3. FROST CAKE: 1. Place bottom layer on cake plate. 2. Cut strips of waxed paper and place them under the cake slightly and over the exposed cake plate to protect it from the icing. 3. Place about 1/2 cup of icing over bottom layer covering cake evenly up to about 1/2-inch of the sides. (Icing will spread to fill in edge as top layers are added) 4. Place middle cake layer over bottom layer and repeat step 3 above. 5. Place top cake layer over middle layer and repeat step 3. 6. Spread remaining frosting over sides of cake. 7. If you saved the pecans and coconut for garnish, add them to the cake immediately while frosting is still soft. Pat the pecans onto sides of cake, and then sprinkle coconut over top (or vice versa, if you prefer.) 8. Remove waxed paper strips from bottom of cake plate revealing a beautiful dessert!

STICKY TOFFEE BANOFFEE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
• Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.

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.