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Banana Bourbon Layer Cake

60

This cake is a variation on the classic New Orleans dessert Bananas Foster. Prepare the banana topping right before serving.

  • Servings: 10

Source: Martha Stewart Living, August/September 1993

Ingredients

For the cake

  • 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
  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
  • 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

For the filling and topping

  • 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. 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. 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. Beat egg whites until stiff; fold into batter.

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

Cook's Notes

Prepare the sliced-banana topping just before serving.

Reviews Add a comment

  • sugarhigh327
    29 JUL, 2017
    My favorite! It's amazing!
    Reply
  • calvinflubbah
    19 MAR, 2017
    I should have known better. THIS IS BASICALLY BANANA BREAD (with, of course, cream and bananas on top). I suggest you follow a better banana bread recipe and simply follow the things after that. Keep in mind with the amount given that the cake to buttercream ratio is bad (too much cake). The only redeeming aspect of this desert are the bananas on top. BUT OTHER THAN THAT, THIS IS BLAND AND UNORIGINAL, JUST A REGURGITATION OF THE IDEA OF BANANA BREAD. MARTHA I THOUGHT YOU WERE BETTER THAN THIS??? YOU HAVEN'T BEEN THAT CREATIVE RECENTLY HUH??? ITS OK YOU CAN COME EAT DINNER WITH US ANYTIME. YOU KNOW THAT I MAKE A KILLER QUINOA AND DARRYL IS ALWAYS HAPPY TO SHOW HIS WINE COLLECTION. SEE YAH ;)
    Reply
  • 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.
    Reply
  • rachaelchan
    15 MAR, 2009
    I made the cake without the caramelized bananas
    Reply
  • rachaelchan
    15 MAR, 2009
    I made the cake without the caramelized bananas
    Reply
  • 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.
    Reply