Friday, June 4, 2010

Bourbon Banana Cake Filling

I love bananas. They’re tasty, they’re useful when you get muscle cramps, and they come with their own wrapper so you can easily throw them in your bag as you leave the house and have a snack later. But I rarely see any recipes for them. Banana bread, bananas foster, banana splits, one or two others, but not a lot to choose from. Last week I decided I would add one of my own to the list:

Bourbon Banana Cake Filling

4 Bananas, smashed
1 cup light brown sugar, packed
2 large eggs
1/3 cup bourbon
½ tsp nutmeg
½ tsp vanilla extract
Pinch sea salt
2 tsp corn starch (to thicken)

Put all ingredients but cornstarch in a saucepan on low heat. Simmer for 15 minutes, stirring occasionally, until combined into a nice caramel color. Add cornstarch and continue to simmer and stir until thickened.

Makes enough filling for a full sheet layer cake. Adjust amounts as needed

If bananas are particularly sweet/ripe, reduce sugar to 3/4 cup.

I used this as filling in a devils food layer cake and it was great. You could also use this as an ice cream topping. Vanilla ice cream, bourbon banana topping, and hot fudge would be heavenly. Or skip the hot fudge and sprinkle walnuts on top for a banana nut sundae.

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