Go Back
+ servings
Print Recipe
5 from 1 vote

Butterfinger Banana Cake

This was a childhood memory of my husband's, and thankfully I snagged the recipe! Butterfinger and banana are the perfect combination.
Prep Time15 mins
Cook Time25 mins
Chill40 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: butterfinger banana cake, butterfinger banana cake recipe
Servings: 12 servings
Calories: 723kcal
Author: Eden

Ingredients

  • 2 1/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 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

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

Instructions

  • 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

  • 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.

Nutrition

Calories: 723kcal | Carbohydrates: 84g | Protein: 9g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 118mg | Sodium: 274mg | Potassium: 475mg | Fiber: 5g | Sugar: 52g | Vitamin A: 843IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 3mg