Boozy Banana Pound Cake

This week has been crazy.  I have been picking up extra shifts at work and I had a presentation due at school.  I needed a little Sheila time.  I decided making this lovely cake was just what the doctor ordered.

I am a chocoholic.  It really is my biggest weakness.  Chocolate, banana and booze, what isn’t there to love!  This was really good.  I bought a bundt pan a little while back and this is the first recipe I have been able to make in it.

Boozy Banana Pound Cake

This recipe is slightly adapted from Crepes of Wrath.


For the Cake:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cardamom
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup milk
  • 2 very ripe bananas, mashed
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups chocolate chips

For the Bourbon Caramel:

  • 1/2 cup firmly packed brown sugar
  • 4 tablespoons unsalted butter
  • 1 tablespoon milk
  • 1 tablespoon bourbon


1. Preheat your oven to 400 degrees F. Grease your pan (I used a bundt cake pan) with non-stick spray or butter and set aside.

2. Whisk together your flour, sugar, baking powder, cinnamon, salt, and cardamom. Add in the cubed butter, and mix in the butter (I used my hands) until coarse crumbs form. Add in the milk and mix until moistened. Add in the bananas, bourbon, and vanilla extract, and mix or pulse until evenly combined. Fold in the chocolate chips.

3. Spread the batter in your cake pan and bake for 30 minutes, then rotate the pan, and bake for another 20-25 minutes, until a toothpick comes out clean. Remove from the oven and set aside.

4. When the cake is almost ready, make the caramel. Melt together the brown sugar and butter over medium heat, then add in the milk and bourbon. Bring to a boil, stirring constantly, and remove from heat when it is thick and amber colored.

5. Poke holes all over your warm cake with a skewer or something similar, and pour the caramel over the cake, being sure to use a spatula to get the caramel around the sides of the cake, as well as in all of the holes. Allow to cool completely before inverting the cake and serve!

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