Banana Bourbon Layer Cake

Martha Stewart Living

Makes 8-10 servings

    CAKE:                                                          
    8 tablespoons unsalted butter room temp                        
    2 1/4 cups flour                                               
    3/4 teaspoon baking soda                                       
    1/2 teaspoon baking powder                                     
    1/2 teaspoon salt                                              
    1 1/2 cups sugar                                               
    3 eggs separated                                               
    2-3 ripe bananas (1 c mashed)                                  
    1/2 cup buttermilk                                             
    1 teaspoon vanilla extract  
                                   
    FILLING & 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 whiskey                                        

Prepare the sliced-banana topping just before serving.

Heat oven to 350°. 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 sauté 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.

MY NOTE: Very tasty.  It seems like there will be too much filling, but you need it, so lather it on!  I also put some banana slices in between the layers.  One major caveat: 3/4 c bourbon is a damn lot!  It was too potent for me, even after the alcohol burned off, so next time, more like 1/2 c. Also, if you stuff all the filling in the middle, you don't need any on top and it won't melt (I don't really mind the melting that much). My own photo.

MXF