I bake a lot of banana cake.
They’re such a dumb fruit. They go ripe so quickly. Even though I’ve gradually trained myself to eat them riper and riper, I still really only like bananas when they’re just ripe. I push through by eating them with something else (peanut butter, yessss) to reduce that ripe cloying flavour. Even so, I still end up with more bananas than I can eat so I’m always on the look out for interesting recipes.
This is a banana cake that’s drizzled with butterscotch syrup. It sounds like it will be super sweet, but actually (or maybe because I didn’t pour on all the syrup) it wasn’t too bad. Interestingly, the recipe didn’t contain any liquid. I read through the recipe several times just to double check and I wonder if this was an error.
The cake still turned out okay, but it was a little dense.
This recipe is okay for something a little different from the usual banana cake. But if you’re looking for a good plain banana cake recipe, I’d recommend this one on April’s blog. I’ve made that one several times and it’s quick and easy.
- 125g butter, softened
- 165g caster sugar
- 2 eggs
- 1 cup mashed banana
- 220g plain flour
- 1 & 1/2 teaspoons baking power
- 1/2 teaspoon baking soda
- 110g finely chopped roasted hazelnuts
- 50g firmly packed brown sugar
- 15g butter
- 90ml water
- Preheat oven to 180°C and grease a deep 19 cm cake tin. Line the base with baking paper.
- Beat the butter and sugar together with an electric mixer until it's light, pale and fluffy.
- Add the eggs, one at a time, beating well between additions.
- Stir in the banana, then the flour, baking power and baking soda.
- Add the nuts and mix to just combine.
- Pour the mixture into the cake pan and bake for about an hour, or until a skewer poked in the middle comes out clean.
- Stand in the tin for five minutes and then remove from the tin and place on a wire rack to cool.
- In a small saucepan, stir the sugar and butter together until the butter is melted. Stir in the water and bring to the boil, stirring the whole time.
- Pour the hot syrup over the hot cake.