Boozy Banana Pound Cake

It was another beautiful weekend in the city for Kramer and I. Well, if you discount Friday, when it poured all evening long – we were able to enjoy ourselves nonetheless, though, by heading over to Maison Premiere for meaty $1 oysters and some fancy cocktails with some friends that just moved to town. On Saturday, we did some chores around the house then went to M Shanghai Bistro for some amazing soup dumplings. They were so delicious that we had a hard time waiting for them to cool enough to actually eat. We also had some fantastic pork belly there, which was, of course, incredible. On Sunday, we headed up to the Hamptons yet again for my company’s annual outing. There was softball, swimming, and burgers – the perfect Sunday afternoon in the sunshine, if you ask me! After all that excitement, my week looks like it will start out fairly quiet, as Kramer is going to Washington, D.C. on business. I’m excited to get some cleaning done in my spare time – the apartment really needs a good, deep clean, especially because on Thursday, my brother, Dane, and his girlfriend, Erica, are coming to visit for a few nights. I can’t wait to show them all around town, and most importantly, take them to so many great restaurants! I’m trying to narrow down my list of “must eats”, but it’s so hard. Wish me luck!

In the interest of starting my week off right, I want to share this boozy banana pound cake with you. It’s not overwhelmingly alcoholic, but it’s got just the right amount to brush the stardust out of your eyes first thing in the morning, and best of all, it pairs perfectly with a cup of coffee or tea. This is a dense, buttery pound cake, so a small slice is all you need to get you going, which is great, as it freezes well and thaws quickly. I added some chocolate chips because, well, why not, along with cinnamon and cardamom. The crusty caramel bottom, which also includes bourbon, may be the best part of this pound cake. It crackles when you cut into it, as well as when you take a bite, and if that doesn’t draw you to this cake, I’m not sure what will!

Boozy Banana Pound Cake
Your ingredients.

Boozy Banana Pound Cake
Pulse or whisk together your flour, sugar, salt, baking powder, cinnamon, and cardamom.

Boozy Banana Pound Cake
Add in your cold, cubed butter and pulse until coarse crumbs form.

Boozy Banana Pound CakeBoozy Banana Pound Cake
Add in your mashed banana, bourbon, milk, and vanilla extract.

Boozy Banana Pound Cake
Spread the batter into a greased bundt cake pan and bake at 400 degrees F for 50-55 minutes.

Boozy Banana Pound Cake
While the cake bakes, make your caramel.

Boozy Banana Pound Cake
Allow the cake to cool for 5 minutes or so after being removed from the oven, then poke holes all over the top with a skewer.

Boozy Banana Pound CakeBoozy Banana Pound Cake
Pour the caramel all over the cake, pushing in the sides so it can get down onto the sides of the cake. Allow the cake to soak in all of the caramel, then allow it to cool.

Boozy Banana Pound Cake
Place a cake on top of the pan, then flip the cake over so that it pops out onto the plate.

Boozy Banana Pound Cake

Boozy Banana Pound Cake
Cook time: 
Total time: 
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cardamom
  • ½ cup (1 stick) unsalted butter, cubed
  • ½ cup milk (I used 1%)
  • 2 very ripe bananas, mashed
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • 1½ cups chocolate chips
Bourbon Caramel
  • ½ 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. In a food processor or mixer, whisk together your flour, sugar, baking powder, cinnamon, salt, and cardamom. Add in the cubed butter, and using either a food processor, your hands, or a pastry cutter, blend the butter into the flour mixture 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. 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.
  2. 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. Poke holes all of 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 serving for breakfast, a snack, or dessert!


27 Responses

  1. Aunt Beth says:

    No wonder I love you so much! Now that would have helped in montauk :) YUMMY!!!!

  2. Love pound cake… the addition booze makes this even more appealing!

  3. Mindy says:

    This sounds amazing. You had me at crackle. :o) I’m pinning the recipe!

    • Sydney says:

      @Mindy: Thank you so much!!

      @Ruth: Thank you!

      @Chris: Pick up a mid-range bottle – it pairs perfectly with a few drops to drink! 😉

      @Sasha: Absolutely – any similar sized pan will do.

      @Tanvi: :) Thank you!

      @Kankana: You fell for my trap! 😉

      @Natalie: I’m glad that you freeze your ripe bananas, too!

      @Sara: Happy to hear it was a winner!

  4. Ruth says:

    This looks fabulous – and I have some bananas on the overripe side so I will probably try it this week! Thanks!

  5. This looks sooo yummy. I’m a huge fan of banana bread/cake. I’ve never bought Bourbon before. Since it’s just for cooking, will any suffice?

  6. You had me at the word booze but then i saw you pour that delicious caramel all over it and i literally just stared at the screen wondering how quickly i could make this cake a reality! I am definitely going to be making that caramel if not the whole cake, i think i could drink that by itself! :) Is it possible to bake not in a bundt tin can i ask?

  7. Banana with chocolate is amazing! The other spices and the bourbon just take it over the top. Thanks.

  8. kankana says:

    I saw the word boozy in Foodgawker and immediately landed here .. i mean to say how can you miss that .. right ? :) This looks absolutely fabulous!

  9. This gives me something new to do with my frozen brown bananas. Can’t wait!

  10. Sara says:

    I saw this in the morning before work, and had to make it when I got home! House smells so yummy, and the taste is lovelyyyyy. One of my favorite combinations is banana and chocolate. Add booze, and it’s a definite winner. :) Thank you for sharing your recipe with us!

  11. This pound cake looks amazing! That is a good way to start off the week:-) Have fun hosting your brother!

  12. Ellen says:

    I’m using brandy – I’ll have to tell you how it comes out! (Is there really any doubt?)

  13. Hannah says:

    Holy maca-fricken’-roni that looks amazing.

  14. paper canuck says:

    My kind of recipe: a splash of alcohol, chocolate AND caramel. Nirvana to be sure! too bad it’s so flippin’ hot and muggy here now ( 38C with humidity) or I would be in the kitchen drooling , impatiently sticking my face as close as I possibly can to the oven window. You can bet I will be trying this as soon as there a break in the weather!

  15. Amy says:

    I love your site, btw.
    Your picture narration says to add heavy cream with the bananas, but there is no heavy cream in the ingredients or directions. I made it according to directions and it definitely did not make as much batter or as smooth of batter as your picture shows. Am I crazy?

    • Sydney says:

      @Amy: I’m not sure why there wasn’t as much, but I did switch out heavy cream for milk, as I thought the batter was a bit too thick. Did you use a food processor? Sorry about the confusion!

  16. Amy says:

    Oh ok, thanks for responding =). It’s good to know you switched ’em out. It still turned out delicious, but I didn’t use a food processor, just a pastry cutter, so that could definitely be the problem. Someday I will get a food processor. I only just got my stand mixer a couple months ago (sometimes I wish I could have a wedding just for the kitchen appliances, lol.)

  17. Dawn says:

    I, too, mixed by hand and had to increase the amount of milk I used. It’s in the oven right now, waiting to go to work in the morning!

  18. […] imabonehead: Boozy Banana Pound Cake ( […]

  19. Helen says:

    Can I use rum instead of bourbon?

    Thank you

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