Banana Bourbon Cake with Bourbon Creme Anglaise
Elevate your dessert game with this decadent Banana Bourbon Cake with Bourbon Crème Anglaise—a show-stopping treat that combines the natural sweetness of ripe bananas with the warm, oaky flavor of bourbon. This moist, tender cake is infused with just the right amount of spirits, creating a sophisticated flavor profile that’s perfect for special occasions. Topped with a luscious bourbon crème anglaise, made from rich heavy cream and flecked with vanilla bean, each slice is a harmonious balance of sweet and savory indulgence. Whether served as a dinner party finale or enjoyed with a cup of coffee, this dessert is guaranteed to impress. Plus, it’s easy to make with simple ingredients and steps, delivering bakery-quality results right at home!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Unsalted butter
- 2 large Eggs
- 0.5 cup Milk
- 0.25 cup Bourbon
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Heavy cream
- 4 large Egg yolks
- 0.5 cup Granulated sugar (for crème anglaise)
- 2 tablespoons Bourbon (for crème anglaise)
- 1 teaspoon Vanilla bean paste or vanilla extract (for crème anglaise)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Peel the bananas and mash them in a medium bowl until smooth. Set aside.
In a large bowl, cream together the granulated sugar, brown sugar, and softened unsalted butter using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract and bourbon.
In a separate bowl, mix the all-purpose flour, baking soda, and salt.
Add the dry ingredients to the wet mixture in three batches, alternating with the milk and mashed bananas. Begin and end with the dry ingredients. Mix gently until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
While the cake is cooling, prepare the bourbon crème anglaise. In a medium saucepan, heat the heavy cream over medium-low heat until it begins to steam but does not boil.
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
Slowly pour half of the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.
Pour the egg mixture back into the saucepan with the remaining cream, continuing to stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not allow it to boil.
Remove the saucepan from the heat and stir in the bourbon and vanilla bean paste or extract.
Strain the crème anglaise through a fine mesh sieve to ensure a silky texture. Let it cool to room temperature, then transfer to the refrigerator to chill.
To serve, slice the banana bourbon cake and drizzle with the chilled bourbon crème anglaise. Enjoy!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 47.9 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
