Banana Bundt Cake for Fantasical Food Fight

It's time for the Fantastical Food Fight hosted by Sarah of Fantastical Sharing.  This month theme or food I should say is all about Bananas.   The 21st of the month is the International Banana Festival and it's being celebrated in not only Fulton, KY but also in South Fulton, TN.  I wonder how close those places are to each other.  I guess I could google it, but I want to finish off here before I get distracted, again.  I was inspired by this recipe Banana Bundt Cake with Brown Sugar Glaze from Celebrating Sweets.  And then I played. I think I've been watching too many episodes of the Great British Bake Off Master Class, cause Mary Berry keeps giving me ideas.  In this case I actually beat the egg whites and then folded them in for a lighter touch to the cake. It worked.  This is also the cake I made for the Legion Cake Raffle a couple weeks ago.  I bake and donate a cake every other week for them to raffle off.  The money raised goes to various needed projects in our community.   The people who win the cake usually share it, but sometimes they take it home and keep it all to themselves.  And that's what the winner did last week.  He took it home.  I made a killer toffee sauce to pour over it, and in fact, cheated a little and took some of the batter and baked it in a small (4inch) springform pan.  And I'm so glad I did. Cause that way I got to taste it and I can say without any doubt, I'm making this again.  I poked holes in the cake before pouring the hot toffee sauce over it, thinking it might make the sauce soak in, but instead it soaked in from the bottom and after taste testing it I got a WOOHOOOO sugar rush. And I'm making this again, just as soon as I get a stash over overripe bananas in the freezer, I'm thinking I should have enough by next week... Yield: 12 servingsAuthor: Sid's Sea Palm Cooking (adapted from Celebrating Sweets recipe)Print Recipe Banana Bundt Cake prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins This cake is nothing like regular Banana Bread. It's not that dense and holds up beautifully. ingredients: Cake 3 cup AP flour 2 tsp. Baking Soda 1 tsp. Baking Powder 1 cup Salted Butter 1 1/2 cups Sugar 2 tsp. Vanilla Extract 3 large eggs, separated 4 large bananas, mashed 1 cup sour cream Toffee Sauce 1 cup butter 1 1/2 cups firmly packed brown sugar 1 cup heavy cream instructions: Preheat oven to 350 degrees, grease a 12 cup bundt pan.  Set aside. Separate the eggs, and beat the egg whites until stiff.  Set aside while you prepare the rest.   Mix the dry ingredients together, set aside  while you cream the butter, sugar and egg yolks together, until the sugar has broken down a little.  Add the mashed bananas and mix well.  Then add the sour cream and flour in two parts, alternating each one.   At the end, fold in the egg whites, carefully but making sure to blend them without leaving any little bits of egg.   Pour the batter into the bundt pan and smooth the top a little.  Bake for 55 minutes and check for doneness after 50 minutes, increasing the baking time by 5 minutes at a time.   Turn out onto a wire rack and remove the pan.  Let cool.   Make the toffee sauce while the cake is baking.    In a large sauce pan or pot, melt the butter over medium heat, then add the brown sugar.  Whisk together until the butter and sugar are well combined, let it cook for 3-4 minutes, then whisk in the heavy cream.  Continue to cook, letting it come to a boil.  Stir it constantly and let it continue to cook for an additional 5 minutes or so.   Take off of heat and allow it to cool.   This mixture will bubble up and almost double in size as it's cooking so it helps to have it in a larger pot than you think you'll need.  As soon as the cake is cooled, pour the still warm toffee sauce over the cake in a pleasing pattern and serve.  If you wish you can keep some of the sauce back to serve with the cake.  Created using The Recipes Generator  All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.    An InLinkz Link-up