Banana Pudding Cakes with Cognac Butterscotch Sauce
Speed - 95%
Simplicity - 97%
Tastiness - 99%
97%
Excellent!
This Banana Pudding Cakes with Cognac Butterscotch Sauce was the BOMB. All my guests loved it. Just say "cognac" and most people get interested immediately. People love the idea of cooking with spirits, and the cognac boozy flavor goes perfect with thick sweet sauces.
Ingredients
Banana Pudding Cakes
- 1.25 cups Sugar
- 20 tablespoons Butter room temperature
- 6 Eggs
- 2 cup Banana Puree
- 1.25 cups All Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoons Salt
- 2 teaspoons Ground Cinnamon
Cognac Butterscotch Sauce
- 3 tablespoons Dark Karo Corn Syrup
- 0.5 cups Light Brown Sugar
- 0.5 cups Heavy Whipping Cream
- 2 teaspoons Butter
- 0.25 teaspoons Salt
- 1 teaspoon Ground Ginger
- 0.25 cups Cognac
Instructions
Banana Pudding Cakes
- Preheat oven to 350. Prepare 8×8” brownie tin with baking spray and paper.
- Measure flour, baking powder, salt, and cinnamon and sift twice, set aside.
- On a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 2-3 minutes. Add eggs one at a time, beating well to combine after each addition. Scrape mixing bowl and blend well.
- Beat in bananas, then gently mix in sifted dry ingredients. Finish folding in off the mixer.
- Pour in prepared baking tin and bake in bottom middle of oven till a skewer inserted in the middle comes clean, 25-30 minutes.
- Cool and invert onto serving tray, brush with cognac butterscotch sauce while still warm and serve with fresh sliced bananas and crème fraiche.
Cognac Butterscotch Sauce
- Put all ingredients except Cognac in small saucepan and gently bring to the boil.
- Reduce heat slightly and simmer for 10 minutes, stirring regularly until sauce is thick and smooth, then stir in Cognac.
- Strain and cool.
Ever wonder what to do with extra ripe bananas? If you are anything like our family you end up with too many ripe ones, freeze them, forget about them, and they end up going in the trash! Luckily there are so many nice ways to use them, and this delicious and decadent pudding and cake hybrid is one of them.
The measurements call for two cups of banana puree– that should be about six bananas, depending on their size because they sure do vary! Make sure they are so ripe the skins are nearly black. You can achieve this quickly by placing nearly-there bananas in a paper bag with another ripening fruit such as an apple or a tomato. They share the same ripening agents and will help each other along.
Once they are essentially falling apart, you will be ready to make this masterpiece. I love it served with a little French-style sour cream, but pair it with whatever creamy treat you like and it is sure to be a hit. Additionally, I have called to bake it in a square tray, but it is very adaptable to smaller cake molds if you have them, just remember the general rule is to fill the mold two thirds full, no more than that or it risks spilling over the side.
To prepare your Cognac Butterscotch Sauce, put all ingredients except Cognac in small saucepan and gently bring to the boil.
Reduce the heat slightly to medium and simmer for 10 or so minutes, stirring regularly until sauce is thick and smooth, then turn the heat off and stir in the Cognac. Strain through a fine mesh sieve and set aside. It should be slightly warm to glaze the cakes, so if you make ahead of time be prepared to reheat it.
For the cake, preheat oven to 350. Prepare an 8×8” brownie tin with baking spray and line it on the bottom with baking paper. Measure the all purpose flour, baking powder, salt, and cinnamon and then sift all ingredients twice. Set aside.
On a stand mixer fitted with the paddle attachment, cream the room temperature butter and sugar until light and fluffy, for about 2-3 minutes. Add eggs one at a time, beating well to combine after each addition.
Pull the mixing bowl off the machine and scrape the bottom and sides of the mixing bowl, making sure to get any bits of butter and sugar that stick in the bottom. Place back on the stand with the paddle and blend well on medium speed.
Beat in bananas, then gently mix in sifted dry ingredients. Finish folding any stray streaks of dry ingredients by hand with a spatula– this helps avoid overworking this very delicate cake!
Pour batter in your prepared baking tin and bake in the bottom middle of oven till a skewer inserted in the middle comes clean, 25-30 minutes.
Cool and invert onto serving tray, brush with cognac butterscotch sauce while still warm and serve with fresh sliced bananas and crème fraiche.
Ingredients
Banana Pudding Cakes
- 1.25 cups Sugar
- 20 tablespoons Butter room temperature
- 6 Eggs
- 2 cup Banana Puree
- 1.25 cups All Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoons Salt
- 2 teaspoons Ground Cinnamon
Cognac Butterscotch Sauce
- 3 tablespoons Dark Karo Corn Syrup
- 0.5 cups Light Brown Sugar
- 0.5 cups Heavy Whipping Cream
- 2 teaspoons Butter
- 0.25 teaspoons Salt
- 1 teaspoon Ground Ginger
- 0.25 cups Cognac
Instructions
Banana Pudding Cakes
- Preheat oven to 350. Prepare 8×8” brownie tin with baking spray and paper.
- Measure flour, baking powder, salt, and cinnamon and sift twice, set aside.
- On a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 2-3 minutes. Add eggs one at a time, beating well to combine after each addition. Scrape mixing bowl and blend well.
- Beat in bananas, then gently mix in sifted dry ingredients. Finish folding in off the mixer.
- Pour in prepared baking tin and bake in bottom middle of oven till a skewer inserted in the middle comes clean, 25-30 minutes.
- Cool and invert onto serving tray, brush with cognac butterscotch sauce while still warm and serve with fresh sliced bananas and crème fraiche.
Cognac Butterscotch Sauce
- Put all ingredients except Cognac in small saucepan and gently bring to the boil.
- Reduce heat slightly and simmer for 10 minutes, stirring regularly until sauce is thick and smooth, then stir in Cognac.
- Strain and cool.
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