These delicious moist individual Bourbon Banana Cakes are topped with a luxurious bourbon toffee sauce and freshly sliced bananas.

Bourbon Sauce
1 cup whipping cream
½ cup brown sugar
½ cup corn syrup
½ stick butter
¼ cup bourbon
Pinch of salt

Banana Cakes
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ sticks unsalted butter, room temperature plus more for the baking cups
2 /3 cup dark brown sugar
2 large eggs
1 cup mashed very ripe bananas
1 tablespoon bourbon
1 ½ teaspoons vanilla extract
Sliced fresh bananas

Bourbon Sauce
Bring the cream, brown sugar, corn syrup, butter, bourbon and pinch of salt in small saucepan over medium-high heat. Whisk to boiling and the sugar dissolves completely. Reduce heat to medium-low and cook at gentle simmer until the sauce thickens and coats the back of a spoon thickly. Remove from heat and set aside and cover to keep warm.

Banana Cakes
Preheat oven to 350°F. Lightly butter 6-nonstick silcone baking cups. Place them on a baking tray.
Whisk together the flour, baking powder, and salt in small bowl. Using an electric mixer fitted with the beater blade, beat the butter and sugar until fluffly. Beat in the eggs one at a time then beat in the mashed bananas, bourbon, and vanilla. Add dry ingredients in three additions, beating just to blend after each addition. Spread the batter evenly in prepared baking cups filling them about 2/3-3/4 full.
Place in the oven and bake the cakes until tester inserted into center comes out clean, 25 to 33 minutes. Spread one tablespoon of the toffee sauce evenly over each cake and cool in the cups on a rack 30 minutes. Remove from the cups and trim the tops evenly to make a flat surface. Place cut side down on each plate. Top with fresh banana slices. Whisk the bourbon sauce and pour over the banana to serve. Makes six servings.