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1
Preheat oven to 350u00b0F If not using silpat, grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
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2
Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour.
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3
Beat egg whites until stiff; fold into batter.
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4
Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely.
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5
When cake layers are cool, whip cream with confectioners' sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour.
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6
Slice bananas 1/2 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side.
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7
Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat.
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8
Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.
