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Banana Bourbon Layer Cake

Prepare the sliced-banana topping just before serving.

  • servings: 10

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Ingredients

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
  • 2 1/4 cups all-purpose flour, plus more for pans
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs, separated
  • 2 to 3 ripe bananas, enough to make 1 cup mashed
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 3/4 cup sour cream
  • 3 bananas, not too ripe
  • 2 tablespoons unsalted butter
  • 2 tablespoons dark-brown sugar
  • 3/4 cup bourbon

Directions

  1. Step 1

    Heat oven to 350 degrees. Grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.

  2. Step 2

    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.

  3. Step 3

    Beat egg whites until stiff; fold into batter.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    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.

  7. Step 7

    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.

  8. Step 8

    Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.

Source
Martha Stewart Living, August/September 1993

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Reviews (4)

  • gracemliu 29 Sep, 2011

    The cake was moist and had a strong banana presence. The whipped cream filling was pretty bland though. I subbed yogurt for the sour cream. The bourbon caramelized bananas were nice. I only used 2 bananas and 1/2 cup of bourbon. Should've gone with the full recipe.

  • rachaelchan 15 Mar, 2009

    I made the cake without the caramelized bananas

  • rachaelchan 15 Mar, 2009

    I made the cake without the caramelized bananas

  • woodensandals 24 Dec, 2007

    Flambn n n n is really great in theory, but may not be a good idea for those of us in home kitchens, depending on your setup. (Also, people freak out when they see flames.)
    That aside, the topping is delicious. The cake was a little too heavy when I made it, but other people may have more success.