Friday, February 7, 2014

Butterscotch (Caramelised) Banana Coconut Cake Recipe

Butterscotch Banana Coconut Cake

I like the banana coconut combination. Bananas and coconuts grow in the same climate, therefore they must go well together. This theory is questionable but it works, at least in this case.

The cake has a strong banana flavor, with a subtle coconut caramel flavour. What is different with this cake is that the sugar is first caramelised, and bananas cooked in the caramel. Its a slightly time consuming process but well worth it.

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.

The cake is sweet but not overly sweet. You can reduce the amount of sugar by ½ cup and it would be slightly sweet. I liked it this way.

Adopted from my earlier recipe for Butterscotch Banana Cake

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

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, coconut 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.

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