Ingredients
8tbspunsalted butter
2¼cupsall purpose flour
¾tspbaking soda
½tspbaking powder
½tspsalt
1½cupsgranulated sugar
3large eggs
2bananas,ripe
½cupbuttermilk
1tsppure vanilla extract
1cupheavy cream
2tbspconfectioners’ sugar
¾cupsour cream
3bananas
2tbspunsalted butter
2tbspdark brown sugar
¾cupbourbon
Preparation
Heat the oven to 350 degrees F. 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 the egg whites until stiff; fold into batter. Divide batter between prepared pans.
Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. 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 the other layer on top, and press down lightly. Chill for 1 hour.
Slice bananas half an 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 the cake. Pour remaining syrup over the cake, letting it drip down the sides.
Serve immediately.
