Brandied Caramel Banana Cake

By Texaschef11

Ingredients

• For the topping:
• 4 tablespoons unsalted butter
• 1/2 cup packed dark brown sugar
• 2 tablespoons brandy
• (or more, if you like!)
• 4 bananas, sliced
• For the cake:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark brown sugar
• 3 eggs
• 2 ripe bananas, mashed
• 2 tablespoons brandy
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Preparation

Step 1

Preheat the oven to 325°F. Grease a deep 9-inch cake pan or a 9-inch springform pan and set aside.

To prepare the topping, combine the butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and stir occasionally until the sugar has completely melted into the butter (about 5 – 6 minutes). Remove from the heat and stir in the brandy. Pour the mixture into the bottom of the prepared pan, and arrange the sliced bananas in the caramel sauce.

To prepare the cake batter, cream together the butter and brown sugar. Beat in the eggs, one at a time, beating after each addition. Stir in the brandy and vanilla extract.

Meanwhile, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the creamed mixture. Mix just enough to incorporate the dry ingredients.

Transfer the batter to the cake pan, and smooth evenly over the caramel and banana slices. Bake for about 60 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool for 15 – 20 minutes in the pan. Then, run a knife around the edge of the cake to loosen it from the pan. Invert the cake onto a cake plate or serving dish, and then allow the cake to cool completely.