Our latest Sundays with Joy recipe is one we all need in our files. A banana cake with a splash of booze, brown butter gets incorporated into the vanilla bean frosting straight from Joy Wilson’s cookbook! I know, I know….let me show you how I did it!
I was in a bit of a bind when it came time for me to bake this cake. Sweet Z was headed out of town and I cannot be trusted with an entire cake in my presence. Why, you ask?
Look at the ingredients…mashed bananas, butter, eggs, cinnamon, nutmeg, bourbon….what?!?! Bourbon?
and pecans. Joy’s recipe called for rum but we did not have any rum in the house. And I decided I would substitute bourbon. Why not just go buy rum? The thought of standing in line at the package store (or liquor store as I am used to), visibly pregnant while carrying a bottle of rum around the store…also making mental notes and daydreaming of what wines I would like to enjoy again one day. Moving on.
TThe frosting is a snap to prepare…browning butter, powdered sugar, a touch of vanilla bean paste and a splash of bourbon?
The banana cake is beautiful – very tender, delicate and studded with beautiful pecans. The frosting is a great vanilla brown butter flavored frosting. The tiny bourbon addition did not come through for me, sadly. I will make this cake again though and will be using rum next time!
To get Joy Wilson’s cookbook click here. If you are interested in learning more about Sundays with Joy – check us out on Facebook as we bake our way through Joy’s first cookbook. Keep your eyes out for Joy’s new cookbook, Homemade Decadence, due out in October 2014!