Sunday, March 18, 2012

Butterscotch Banana Cake Recipe

Butterscotch Banana Cake


This butterscotch banana cake has a strong banana caramel flavor as well as a darker color. This is achieved by caramelising the sugar and cooking bananas in the caramel

The cake is surprisingly light, airy and moist, just like a sponge cake. My recollection of banana cake is that it is generally dense, but not this one.

I changed the recipe slightly to make the cake lighter by substituting some of the oil with milk. The cake is sweet but not overly sweet. Next time I make it I will reduce the amount of sugar by ½ cup. 

Butterscotch Banana Cake

Adopted from The Guardian

Ingredients
1¼ cups sugar
1½ cups flour
1 large banana, chopped into small pieces (should be about 1-1½ cups)
1 tablespoon butter
½ cup neutral oil
100ml milk
2 large eggs
1 teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoon vanilla extract 

Directions
  1. Grease a 20cm square baking tin. Line base with baking paper. 
  2. Add ¾ cup sugar and 1 tablespoon water to a saucepan. Bring to the boil and cook on high heat until the sugar turns dark red. Don't let it burn! 
  3. Add the banana pieces, butter and vanilla and cook over low heat until the bananas break down into the caramel. Let the mixture cool completely
  4. Beat ½ cup sugar with eggs and oil until the sugar dissolves and the mixture turns pale. Add the banana mixture and milk and beat well. 
  5. Sift the flour, cinnamon, baking powder and baking soda. Fold the flour mixture into the banana mixture.
  6. Pour the mixture into the tin. Bake at 180°C / 355°F for about 40-50 minutes or until a skewer inserted comes out clean. I baked in a loaf tin and it was ready in about 30 minutes.


Butterscotch Banana Cake

12 comments:

  1. This looks super! I will try this out. I have some frozen bananas. It should work just as well.

    ReplyDelete
  2. I love caramel & bananas together. This sounds like a winner :-)

    ReplyDelete
  3. Glad you like Short & Sweet, but we do ask bloggers not to post the recipes online, but simply to say where it's from, or to give a link to where it can be found at The Guardian, if it's on their site.

    We would always encourage people to post their own photos, as you have done, and to write in their own words about why they made a recipe or adapted it to the tools and ingredients they had to hand, so this is simply a request that you edit out the recipe details.

    ReplyDelete
  4. Classic combination of bananas and caramel! I love it... I think it looks great too - moist and has a beautiful crumb :)

    ReplyDelete
  5. ooh great idea caramelising the sugar first, definitely an added taste dimension. and great tip on subbing some of the oil with milk, nice one!

    ReplyDelete
  6. I hope it turns out ok, forgot to put the milk in, plus 1 egg was a double yoke so in all 3 egg yokes:-)

    ReplyDelete
  7. Oh holy smokes, I just swooned. This would be INCREDIBLE toasted and spread with almond butter!

    ReplyDelete
  8. So easy to make banana cake. Would recommend to everyone to try!free video recipes

    ReplyDelete
  9. Made this yesterday (using an 8 inch square cake pan as in original reipe). EXCELLENT!!!!!!!!!!!!!!!!! Beautiful caramel color; very light and spongy. Thanks for sharing! Regine

    ReplyDelete
    Replies
    1. Thanks for the feedback. I am pleased it turned out well.

      Delete
  10. I let the mixture cool completely. But it became hard and could not beat and it remained like a lump. :(

    ReplyDelete
    Replies
    1. Sorry to hear that. In that case warm the mixture just slightly so that it becomes soft again. One reason for cooling is that if the mixture is too hot the eggs will cook when added. So if the mixture is a little bit warm, it should be OK

      Delete

Related Posts Plugin for WordPress, Blogger...