Got almost Rot

I am the queen of buying something with grand plans.

I will EAT those bananas! They are so good for you and I gotta say, I think I am low on potassium.  Err, vitamin B6…

I will have a banana a day!  Let’s only buy healthy things! No junk in the house! Only butter, heavy cream, sour cream and whole milk.

What Brian? Those are staples. It’s not like I eat them by themselves…

Anyway, you get the point.  The week starts strong.  I go to the store with a renewed purpose, one of happiness and good health.

Then I let that entire bundle of bananas sit on top of the toaster, looking at them day after day, thinking, I’ll have one tomorrow.

Sounds like me telling myself to work out.

And the next thing you know, those bananas are one day away from giving new life, if you know what I’m sayin.

We’ve got ‘almost rot.’

And there is good news. I want you to use bananas for this so black, you’ll think they grew off a tire.

Because the closer to death these things are, the softer, gooeyer, and more perfect for baking they are.

I know what you’re thinking. “You just acted like you bought bananas to eat them because they are healthy. You clearly bought them to bake.”

Well, I’d say touche.

Bourbon Banana Cake

1 stick unsalted butter, room temperature
2 1/4 cups all-purpose flour
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, 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
1 banana, sliced
2 tablespoons unsalted butter
2 tablespoons dark-brown sugar
3/4 cup bourbon

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.


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.  Place other layer on top and chill for 1 hour.


Melt butter in a large saute pan over medium heat. When it sizzles, add banana slices in a single layer. Sprinkle with brown sugar. When golden brown, turn slices; cook until brown on other side.

Carefully pour in bourbon and let it cook off.  Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.

Who knew something so buck could come from something so yuck?

Yes, I said buuuuck.

Love,

Whit

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Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

One Response to Got almost Rot

  1. Yummmmm…. this sounds delicious. I have the same issue with bananas- I’m like- I’ll eat half, and bake with the rest… but inevitably I ended up eating none, and then baking loads of banana bread (I’m partial to a cinnamon-swirl banana bread at the moment). I’ll have to give this a try the next time the banana bug bites me.

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