The best delicious Banana Butterfinger Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Banana Butterfinger Cake recipe today!
Hello my friends, this Banana Butterfinger Cake recipe will not disappoint, I promise! Made with simple ingredients, our Banana Butterfinger Cake is amazingly delicious, and addictive, everyone will be asking for more Banana Butterfinger Cake.
What Makes This Banana Butterfinger Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Banana Butterfinger Cake.
Ready to make this Banana Butterfinger Cake Recipe? Let’s do it!
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–CAKE–
2 1/4 c Cake flour
1 ts Baking powder
1/2 ts Salt
1/2 c (1 stick) unsalted butter;
-room temperature
1 1/2 c Sugar
3 lg Eggs
1 tb Dark rum
1 ts Vanilla extract
3/4 c Sour cream
1 ts Baking soda
2 c Mashed ripe bananas (about
-5)
1 1/4 c Finely chopped butterfinger
-bars (about 6 ounces)
-GLAZE-
2/3 c Whipping cream
7 tb Unsalted butter; cut into
-large pieces
1 tb Light corn syrup
14 oz Semisweet chocolate; chopped
2 ts Dark rum
1 ts Vanilla extract
1 1/4 c Shopped butterfinger bars
-(about 7 1/2 ounces)
For Cake: Position rack in top third of oven; preheat to 350. Butter two
9-inch diameter cake pans with 1 and 1/2 inch high sides. Line bottoms with
waxed paper rounds. Butter and flour paper. Sift flour, baking powder and
salt into medium bowl. Using electric mixer, beat butter in large bowl
until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time,
beating well after each addition. Beat in dark rum and vanilla exxtract.
Combine sour cream and baking soda in medium bowl. Add mashed bananas to
sour cream mixture and stir until well blended. Add dry ingredients to
butter mixture alternately with banana mixture, beginning and ending with
dry ingredients. Stir in chopped Butterfinger bars. Divide batter between
prepared pans. Bake until center of cake feels firm and tester inserted
into center comes out clean, about 30 minutes. Cool in pans on rack 10
minutes. Run small knife around sides of cake to loosen. Turn out cakes
onto racks and cool. Pull of waxed paper. (Can be prepared 1 day ahead.
Wrap cakes tightly and store at room temperature.)
For Glaze: Combine cream, butter and corn syrup in heavy medium saucepan.
Bring to a simmer over medium heat, stirring until butter melts. Remove
from heat; add chocolate and stir until melted and smooth. Stir in rum and
vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool
and thick, stirring occassionally, about
40 minutes. Transfer 1 cake layer to platter. Slide waxed paper
strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze
evenly over top layer of cake. Spread remaining glaze over top and sides of
cake. Cover top and sides of cake with chopper Butterfinger bars. Remove
paper strips.
note: This came from an article in
Yields
1 Servings
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