A flavor combination that I decided recently makes tons of sense to me, Butterfingers and bananas. My only complaint is I should have doubled the amount of Butterfingers! (Which I have done in the recipe below, so don’t re-double. Or do? Who am I to stand in the way of progress?!) It’s a good, well-banana-flavored cake that stays moist for days and days, and the candy’s a super addition.
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoon kosher salt
- 1 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup (packed) light brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups mashed very ripe bananas
- 1 cup sour cream
- 6 regular sized Butterfingers
- 5 ounces semi-sweet chocolate
- 1/2 cup cream
Preheat your oven to 350 degrees. Grease and flour a bundt pan. Chop the Butterfingers into small pieces, and set aside. If you leave big chunks, they’re prone to sinking in the batter, so pretty small works best.
Smaller than half of these…plus twice as many!
Combine the flour, baking soda, and salt in a small bowl and set aside.
Combine the sugars and butter in a large bowl and beat until light and fluffy. Add the eggs one at a time, beating between each addition.
I recommend using the paddle attachment, but my step-mother does not appear to have one for her mixer.
Beat in the vanilla, then beat in the dry ingredients on low speed.
Add the bananas and sour cream and beat until evenly mixed.
Stir in the Butterfinger pieces, then transfer to the bundt pan and spread evenly.
Bake 50-60 minutes, until the top is browned and the cake passes the toothpick test. At 50 minutes the top of mine was browned, but the middle was not yet set, so I covered the top with foil so it wouldn’t burn.
Let cool about 20 minutes in the pan, then flip out onto a platter to cool completely.
When the cake has cooled, put the chocolate in a small bowl. Heat the cream in a small saucepan until nearly boiling, then remove from the heat and pour over the chocolate. Stir until smooth, then drizzle over the cake.
Slice and enjoy!
I haven’t gotten sick of it, after five days! (I’m dog-sitting alone for a few weeks, so there’s a lot of eating leftovers going on!)
Banana Butterfinger Cake
Adapted from Bon Appetit.
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoon kosher salt
- 1 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup (packed) light brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups mashed very ripe bananas
- 1 cup sour cream
- 6 regular sized Butterfingers
- 5 ounces semi-sweet chocolate
- 1/2 cup cream
Preheat your oven to 350 degrees. Grease and flour a bundt pan. Chop the Butterfingers into small pieces, and set aside. Combine the flour, baking soda, and salt in a small bowl and set aside.
Combine the sugars and butter in a large bowl and beat until light and fluffy. Add the eggs one at a time, beating between each addition. Beat in the vanilla, then beat in the dry ingredients on low speed. Add the bananas and sour cream and beat until evenly mixed. Stir in the Butterfinger pieces, then transfer the batter to the bundt pan and spread evenly.
Bake 50-60 minutes, until the top is browned and the cake passes the toothpick test. Cover with foil if necessary to prevent burning.
Let cool 20 minutes in the pan, then flip out onto a platter to cool completely.
When the cake has cooled, put the chocolate in a small bowl. Heat the cream in a small saucepan until nearly boiling, then remove from the heat and pour over the chocolate. Stir until smooth, then drizzle over the cake.
sparecake 