Banana Bourbon Cake with Bourbon Creme Anglaise

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2 hours 12 Servings Print RecipeEmail Recipe


1 1⁄2cuppecans (coarsely chopped)
1 1⁄2cupgolden raisins
3cupall-purpose flour
3teaspoonbaking powder
1teaspoonground cinnamon
1teaspoonground ginger
1⁄2teaspoonground nutmeg
1cupunsalted butter (room temperature)
3 ripe bananas
4 eggs
  bourbon creme anglaise


Heat oven to 350F.

Toss the pecans and raisins with 1/2 cup of the flour and set aside.

Sift the remaining flour, the baking powder, cinnamon, ginger, and nutmeg together and set aside.

Beat the butter and sugar in a mixer bowl until light and fluffy. Mash the bananas and beat into the butter mixture. Add the eggs, one at a time, beating well after each addition.

Fold in the sifted flour mixture and bourbon alternately, beginning and ending with the dry ingredients. Fold in the pecan mixture. Pour the batter into an ungreased 10-inch tube pan.

Make the Bourbon Creme Anglaise sauce.

Cut the cake into slices and serve each slice with bourbon sauce spooned over it.

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