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Crazy moist banana cake topped with a simple, stunning, salty caramel sauce. I won’t even tell you how good this is warmed in the microwave and topped with a scoop of ice cream. If you’re short on time, sub in some good quality store bought caramel sauce.
For the caramel:
In the bottom of a large heavy pot, spread sugar in a thin, even layer. Turn burner to medium and heat until parts of the sugar begin to bubble and liquefy.
Gently stir, making sure any un-melted sugar comes in contact with the greatest heat source. Continue, stirring occasionally until all the sugar is melted.
Meanwhile, heat cream in the microwave or in a saucepan over medium heat, just until small bubbles appear in the top (you want it hot but not boiling).
When the sugar is completely melted and has turned an amber color, remove from heat. Whisk in 1/2 of the warmed cream. The mixture will bubble. Whisk in remaining cream until smooth.
Stir in salt and vanilla. If any caramel has hardened, simply place the pot over heat and heat until smooth.
Store in an airtight container in the fridge. Will last indefinitely.
For the cake:
Preheat the oven to 350 F. Thoroughly grease a large bundt pan with butter or shortening.
Whisk together flour, baking soda, and salt in a medium bowl.
In the bowl of an electric mixer, beat butter until light and creamy. Add sugars and beat until smooth, about 3-4 minutes. Beat in the vanilla extract and bourbon.
Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and beat in the bananas.
Reduce mixer speed to stir setting and add half the flour mixture, followed by all the buttermilk, and finally the rest of the flour. Once flour is incorporated, increase speed to medium and beat until smooth and well combined, about 1 minute.
Swirl in 1 cup of the caramel sauce. Do not combine completely.
Pour batter into the prepared pan and bake for 60-70 minutes or until toothpick or chopstick in center comes out clean. Check at 40 minutes to make sure the top of the cake isn’t browning too quickly. If it is, top the cake loosely with aluminum foil.
When done remove the cake from the oven. Allow the cake to cool in the pan for about 20 minutes then invert onto a cooling rack to cool completely. Try not to eat half the cake during this step. It’s hard, I know. Store in an airtight container until ready to serve.
For serving, warm up some caramel sauce, then drizzle across the top of the cake. Enjoy way too many slices of this … It’s amazing for breakfast!
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!