Step 1

Preheat oven to 350º F/ 180º C.

Step 2

Spray (use baking spray with flour) or butter well and flour a 10-cup capacity or large Bundt pan. Put it in the refrigerator while you make the cake batter. The cold pan will help remove the cake after it's baked. See Notes for further details.

Step 3

Sift together flour, baking powder, and salt.

Step 4

Beat butter until creamy, about 1 minute.

Step 5

Add sugar gradually, beating for 2 more minutes until light.

Step 6

Add eggs, one at a time, beating well after each addition, and beating an additional 1 minute after the last one is incorporated.

Step 7

Add vanilla extract and mix.

Step 8

Add dry ingredients in 3 parts, alternating with the buttermilk in 2 parts. That means you start and end with dry ingredients.

Step 9

Add the mashed bananas and mix just until no streaks of flour remain.

Step 10

Pour into pan and bake in the middle rack for 45-50 minutes or until a tester comes out clean. Time might differ depending on the oven and pan used.

Step 11

Cool in a wire rack for about 15-20 minutes, carefully invert onto a plate, invert it again onto the wire rack and let cool completely. If the cake at first resists, shake the pan up and down carefully or let it cool down a little more, and try again.

Step 12

It keeps for one or two days at room temperature, covered.

Step 13

Beat together butter and cream cheese in a medium bowl until creamy and no lumps remain.

Step 14

Add powdered sugar and milk or cream and integrate well until very smooth. The amount of sugar depends on how thin or thick you want the glaze to be.

Step 15

Drizzle over the cooled cake that has been put on a wire rack with a parchment paper underneath to catch any drips.

Step 16

Chop chocolate and put, together with cream, in a glass or stainless steel bowl over boiling water (bottom of bowl doesn't have to touch the water). When the chocolate is melted and mixture is smooth remove from the heat.

Step 17

Immediately add butter and corn or golden syrup and mix well.

Step 18

Add the bourbon, mix until completely incorporated, and let reach a thick consistency before drizzling on top of the cooled cake.