Butterfinger Banana Cake

Directions

Butterfinger Banana Cake

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.