Banana Bourbon Layer Cake Recipes

Steps:

• In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter., Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. , Spread between layers and over top and sides of cake. Store in the refrigerator.

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.

Steps:

• Preheat oven to 350°.
• Grease and flour two 8" round pans.
• In a small bowl whisk together flour, soda, and salt.
• In a large bowl, cream butter, white sugar and brown sugar until fluffy.
• Beat in eggs one at a time.
• Mix in bananas*.
• Add flour mixture alternately with the buttermilk to the creamed mixture.
• Pour into cake pans.
• Bake for 30 minutes.
• While the cake is baking, make frosting: beat butter and cream cheese until smooth, then add powdered sugar and Bourbon- if the amount of booze scares you, add less, or use bourbon flavoring.
• *Wefreeze overripe bananas- when it's time to use them, we place them in a cup of hot water for just a few minutes, and they slide right out of their peel.
• Once the cakes cool, frost them- the cake (stacked) is pretty heavy and dense, so don't expect a tall fluffy cake.
• Stays moist for days if covered properly.

Steps:

• Preheat oven to 350°F. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.
• Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
• Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.
• Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)

Steps:

• Preheat oven to 350°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides; dust pans with flour. Combine 1 1/2 cups sugar, mashed bananas, oil, eggs, buttermilk and vanilla in large bowl. Using electric mixer, beat until mixture is well blended. Sift flour, baking soda and salt into banana mixture; beat until well blended. Divide batter equally between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes to loosen; turn cakes out onto racks and cool completely.
• Beat cream cheese and butter in large bowl until smooth. Add powdered sugar and blend well.
• Place 1 cake layer on platter. Spread 2/3 cups frosting over. Top with second cake layer. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and refrigerate.) Garnish top of cake with banana slices, if desired, and serve.

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!