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. 

This recipe was subject to a copyright drama, which I won. You can read more here

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

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