Butterfinger Banana Cake

You’re gonna go bananas over this cake! When we were visiting Zan’s family over the holidays, his mom told me about a Butterfinger banana cake she’s been making for the boys since they were kids. Zan always raved about it with fond childhood memories. Thankfully she parted with the recipe : ) The unique combination of banana cake (there’s even Butterfinger folded into the batter, hello!), chocolate glaze and Butterfinger sounded incredible and I had to make it for New Years. There are a lot of steps with chopping, mixing, etc. but it was worth it as it turned out delicious! Also, I should note that the chocolate glaze needs to be refrigerated for 40 minutes, so you should make it first. Enjoy and don’t lay a finger on my Butterfinger Banana Cake!

Butterfinger Banana Cake 
2 1/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups mashed ripe bananas (5 bananas)
1 1/4 cups finely chopped Butterfinger bars (6 ounces)

Directions
Preheat the oven to 350 degrees
Combine the flour, baking powder and salt in a medium bowl and set aside.
In another bowl, mash the bananas and combine with the sour cream and baking soda. Set aside.
Beat butter until light and fluffy, gradually add in the sugar and continue to beat. Add in eggs one at a time.
Beat in the rum and vanilla.
On low speed, add the dry ingredients to the butter mixture, alternating with the banana mixture.
Stir in the chopped Butterfingers.
Divide batter between two greased springform baking pans.
Bake for 25-30 minutes. Do not over bake, it’s okay if the center of the cake sinks a little when you take it out. Let them cool.

Chocolate Glaze
2/3 cups whipping cream
7 tablespoons unsalted butter
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract

Directions
Combine cream, butter and corn syrup in a heavy medium saucepan. Bring to a simmer, then remove from heat.
Add in chopped chocolate, let it sit for a minute then whisk to melt the chocolate until it’s smooth.
Add in the rum and vanilla.
Pour the glaze into a bowl, cover and refrigerate for about 40 minutes until thick.
Frost the cake, adding glaze in the center and chopped butter finger. Use the leftover Butterfinger to add to the sides of the cake.