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Banana Bourbon Cake With Bourbon Crème Anglaise

My grandmother, bless her heart, wasn’t much of a drinker. But she loved a splash of bourbon in her coffee on Sunday mornings, and she adored anything with bananas. This cake, with its boozy depth and comforting banana sweetness, reminds me of her – a surprising mix of sophistication and down-home goodness. It’s a flavor memory that I treasure, and I hope you’ll find it just as special.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 10
Yield: 1 10-inch bundt cake
Dietary Type: Not Gluten-Free

Ingredients

1 1⁄2 cups pecans, toasted and coarsely chopped
1 cup chopped bittersweet chocolate
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1⁄2 teaspoon ground nutmeg
1⁄2 lb unsalted butter, room temperature
1 1⁄2 cups granulated sugar
3 large ripe bananas, pureed in a food processor or blender
4 large eggs
3⁄4 cup Bourbon

For the Sauce:

1 1⁄2 cups light cream
1 tablespoon dark brown sugar
6 egg yolks
3 ounces Bourbon

Equipment Needed

10-inch bundt pan
Non-stick cooking spray (optional)
Mixing bowls
Electric mixer
Food processor or blender
Rubber spatula
Saucepan
Whisk
Fine mesh sieve

Instructions

Preheat the oven to 350°F (175°C).
Prepare a 10-inch bundt pan by lightly spraying with non-stick cooking spray, or use a non-stick pan. If using a regular bundt pan, be very thorough to ensure the cake doesn’t stick.
Make sure all the ingredients are at room temperature, including the eggs. This is crucial for proper emulsification and a tender crumb.
Toss the pecans with 1/4 cup of the flour and set aside. This will help prevent the pecans from sinking to the bottom of the cake during baking.
Sift together the remaining dry ingredients (2 3/4 cups flour, baking powder, cinnamon, ginger, and nutmeg) and set aside. Sifting ensures that there are no lumps and evenly distributes the leavening agents and spices.
In a large mixing bowl, cream the butter and sugar together until very light and fluffy. This process incorporates air into the batter, resulting in a lighter cake. Use an electric mixer for this step.
Add the pureed bananas and mix until just incorporated. Be careful not to overmix at this stage.
Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Scraping down the sides ensures that all ingredients are evenly combined.
On low speed, mix in the flour mixture in 3 parts alternating with the bourbon, beginning and ending with the flour. This method prevents overmixing, which can lead to a tough cake.
Gently fold in the pecans and the chocolate.
Pour the batter into the prepared bundt pan, and bake for about 1 hour and 15 minutes. Begin checking for doneness around 1 hour, as oven temperatures can vary. A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached.
Let the cake cool in the pan for 15 minutes, then turn out onto a rack to finish cooling completely. Cooling it slightly in the pan allows it to firm up enough to release without breaking.

For the Bourbon Crème Anglaise:

Heat the cream and brown sugar in a saucepan over medium heat until the sugar dissolves. Stir occasionally to prevent scorching.
Remove from the heat.
Whisk the egg yolks together in a large stainless steel bowl, and place the bowl on top of a wet towel. The wet towel will prevent the bowl from sliding around while you whisk.
Temper in the cream by slowly, in a tiny stream, pouring the hot cream into the yolks while constantly whisking. This prevents the yolks from scrambling.
As you get more cream into the yolks, you can pour a little faster until all the cream is incorporated into the yolks.
Pour the mixture back into the pot and cook over very low heat JUST until it starts to thicken, stirring constantly. Use a wooden spoon to stir, as it will help you feel the thickening of the sauce.
DO NOT BOIL. Keep the heat low or you’ll have scrambled eggs. Patience is key here. The sauce should be thick enough to coat the back of a spoon.
Pour the mixture through a fine mesh sieve to remove any lumps.
Add the bourbon.
Cool completely and serve with the cake. The crème anglaise will thicken further as it cools.

Expert Tips & Tricks

Toasting the pecans: Toasting the pecans brings out their nutty flavor. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant. Watch them closely so they don’t burn.
Room temperature ingredients: Using room temperature ingredients is essential for proper emulsification. Cold ingredients can cause the batter to curdle.
Preventing a soggy bottom: If your bundt pan is prone to sticking, dust it with flour after greasing it.
Bourbon Selection: Use a good quality bourbon that you enjoy drinking, as its flavor will be prominent in both the cake and the sauce.
Make-Ahead Crème Anglaise: The crème anglaise can be made a day or two in advance and stored in the refrigerator.
If your crème anglaise curdles: Don’t panic! Immediately plunge the bottom of the saucepan into an ice bath to stop the cooking process. Then, whisk vigorously. It may not completely recover, but it can often be salvaged.

Serving & Storage Suggestions

Serve the Banana Bourbon Cake sliced, drizzled generously with the Bourbon Crème Anglaise. A dollop of whipped cream or a sprinkle of chopped pecans can also add a nice touch.

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The Bourbon Crème Anglaise should be stored in an airtight container in the refrigerator and will last for up to 3 days.

The cake can also be frozen. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving. The crème anglaise is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	775 kcal	N/A
Total Fat	42.1 g	64%
Saturated Fat	18.6 g	93%
Cholesterol	270.4 mg	90%
Sodium	160.3 mg	6%
Total Carbohydrate	74 g	24%
Dietary Fiber	3.8 g	15%
Sugars	37.4 g	N/A
Protein	11 g	21%

Note: Percent Daily Values are based on a 2,000 calorie diet. Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Be sure to use a blend that is designed for baking, and you may need to add a binder like xanthan gum.
Nut-Free: Omit the pecans. You could substitute with toasted sunflower seeds for a similar textural element.
Spice Variations: Adjust the spices to your liking. Cardamom or allspice would be lovely additions.
Chocolate Chips: Instead of chopped bittersweet chocolate, use chocolate chips.
Different Liquors: While bourbon is the star here, you could experiment with other liquors like rum or whiskey.

FAQs (Frequently Asked Questions)

Q: Can I use overripe bananas for this cake?
A: Absolutely! Overripe bananas are ideal for baking, as they are sweeter and more moist.

Q: My cake is browning too quickly. What should I do?
A: Tent the cake with aluminum foil to prevent it from browning too much.

Q: Can I make this cake without alcohol?
A: Yes, you can substitute the bourbon with apple cider or strong coffee.

Q: How do I know when the crème anglaise is thick enough?
A: It should coat the back of a spoon and leave a clear line when you run your finger through it. Be careful not to overcook, or it will curdle.

Q: Can I use a different type of pan?
A: A tube pan will also work well. If using a different size pan, you may need to adjust the baking time.

Final Thoughts

This Banana Bourbon Cake with Bourbon Crème Anglaise is more than just a recipe; it’s an experience. The rich, moist cake, studded with pecans and chocolate, paired with the velvety smooth, boozy crème anglaise, is a symphony of flavors and textures. I encourage you to give this recipe a try and share your creations with loved ones. Don’t be afraid to experiment and make it your own. Perhaps pair it with a scoop of vanilla ice cream or a strong cup of coffee for the perfect ending to a meal. Happy baking!

Banana Bourbon Cake With Bourbon Creme Anglaise Recipe