Hi Brenda, This is a recipe from "The Silver Palate Good Times Cookbook" that is good!

BANANA BOURBON CAKE WITH BOURBON CREME ANGLAISE: 1 1/2 c. coarsely chopped pecans, 1 1/2 c. golden raisins, 3 c. unbleached all-purpose flour, 3 tsp. baking powder, 1 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg, 1 c. (2 sticks) unsalted butter, (room temp.), 2 c. sugar, 3 ripe bananas, 4 eggs, 3/4 cup bourbon and BOURBON CREME ANGLAISE (RECIPE FOLLOWS): Preheat oven to 350. Toss pecans and raisins with 1/2 c. flour and set aside. Sift remaining flour, baking powder, cinnamon, ginger, and nutmeg together and set aside. Beat butter & sugar until light & fluffy. Mash the bananas & beat into the butter mixture. Add eggs one at a time, beating well after each addition. Fold in the sifted flour mixture and bourbon alternately, beginning with the dry ingredients. Fold in the pecan mixture. Pour into an ungreased 10-inch tube pan. Bake 1 hour 15 min. Cool and remove from the pan. Make the bourbon sauce. Cut the cake into slices and serve each slice with borbon sauce served over it. BOURBON SAUCE: 1 1/2 c. light cream, 1 Tbls. brown sugar, 6 egg yolks, 6 Tbls. pure maple syrup, 6 Tbls. bourbon. Heat the cream and sugar in a small saucepan until sugar dissolves. Remove from heat. Whisk egg yolks together in mixing bowl. Slowly beat in 1/3 cream mixture; then whisk egg yolks back into the cream mixture. Cook over low heat, stirring constantly, just until thickened. Be careful not to let the mixture boil. Remove to a clean bowl. Stir in the syrup and bourbon. Cool completely. Makes 2 1/2 cups.