Banana butterscotch syrup cake

Banana butterscotch syrup cake

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.

Banana butterscotch syrup cake

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.

Banana butterscotch syrup cake

Rating: 31

Prep Time: 30 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 40 minutes

Yield: Serves 8-10

Banana butterscotch syrup cake


  • 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
  • For the butterscotch syrup
  • 50g firmly packed brown sugar
  • 15g butter
  • 90ml water


  1. Preheat oven to 180°C and grease a deep 19 cm cake tin. Line the base with baking paper.
  2. Beat the butter and sugar together with an electric mixer until it's light, pale and fluffy.
  3. Add the eggs, one at a time, beating well between additions.
  4. Stir in the banana, then the flour, baking power and baking soda.
  5. Add the nuts and mix to just combine.
  6. Pour the mixture into the cake pan and bake for about an hour, or until a skewer poked in the middle comes out clean.
  7. Stand in the tin for five minutes and then remove from the tin and place on a wire rack to cool.
  8. For the butterscotch syrup
  9. 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.
  10. Pour the hot syrup over the hot cake.