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!
Recipe by The Crepes of Wrath at