Corner Café

May 1, 2008

Butterscotch Banana Cake with Ganache Topping

Filed under: Cakes & Cupcakes — SeaDragon @ 10:25 pm
Tags: , ,
Butterscotch_Banana_Cake 05

This is one of the easiest cakes to make, and believe it or not, also one of the yummiest banana cakes I have tasted. Everything is mixed in just one bowl and it is done, quick and simple! Even though the cake is already yummy without any extra filling or icing, but combining the cake with its classic pairing, the caramel (or butterscotch here as I’m using brown sugar instead of caramelising the sugar), and you will be in banana heaven… To go one step further, I top it with another classic combination, chocolate, by drizzling soft ganache over the cake, and it is to die for.
Butterscotch_Banana_Cake 07

Makes one 20cm cake

Sour Cream Banana Cake:
2 eggs
200g caster sugar
80ml canola oil
1/2 cup (125g) sour cream
1 cup (250g) mashed over-ripe banana, from about 2 medium-size bananas
1 teaspoon vanilla extract
200g plain flour
1/8 teaspoon salt
1 teaspoon baking powder
1 teaspoon bicarb. of soda (baking soda)

Butterscotch Custard:
1 cup (150g) lightly packed brown sugar
125g butter, chopped
1 tablespoon water
1 teaspoon treacle (molasses), for added colour (optional)
3 tablespoons (30g) custard powder
1 cup (250ml) milk
1 teaspoon vanilla extract

125g milk or dark chocolate, broken
1/2 cup (125ml) thickened cream (whipping cream)
Sour Cream Banana Cake:
1. Preheat oven to 170°C. Grease a deep 20cm round cake pan and line base with baking paper. Combine plain flour, salt, baking powder and soda, then sift together and set aside.
2. Beat eggs and sugar in a large mixing bowl briefly to mix together. Add oil, sour cream, mashed banana and vanilla and beat to combine.
3. Add sifted flour mixture and beat until evenly combined.
4. Pour batter into the prepared pan and bake for about 1 hour, or until a skewer comes out clean when tested.
Butterscotch_Banana_Cake 01
5. Let the cake stand for 10-15 minutes in the cake pan before turning out onto a wire rack to cool completely.
Butterscotch_Banana_Cake 03
6. Split cake in half horizontally and fill with caramel custard, then drizzle ganache over the cake and let it run down the sides of cake.
Butterscotch_Banana_Cake 04
Butterscotch_Banana_Cake 06

Butterscotch Custard:
1. Combine sugar, butter, water and treacle in a medium saucepan, stir over low heat until sugar is dissolved.
2. Mix custard powder and milk together then add into the saucepan, stir over heat until the mixture boils and thickens.
3. Remove from heat and whisk in vanilla. Cover and cool until ready to use.
Butterscotch_Banana_Cake 02

Bring the cream to a boil in a saucepan. Pour over chocolate pieces in a mixing bowl and stir until melted. Let cool until viscous then pour over cake.

Texture: Moist, rich & soft
Consume: Best within 2-3 days
Storage: At room temperature in airtight container if to be served on the day, or chill in the refrigerator in airtight container in hot weather or overnight
Recipe References: ‘Best Banana Cake Recipe Ever’ by mackenzie2 as posted 4 Sept, 2006 at TradeMe Message Board (New Zealand), & ‘Caramel Filling’ in the ‘Banana Caramel Tart’ recipe from The Australian Women’s Weekly cookbook, ‘Cook’


  1. Dear Seadragon,
    Just when i found you Cafe of the East blog, you had decided to quit, i am very glad to see that you are blogging again. I have used many of your recipes and would like to thank you for it. Finally i have a chance to thank you. Thanks Seadragon (All along i thought you are a lady, oops)

    Comment by Nancy Ho — June 2, 2008 @ 6:16 pm | Reply

  2. Hi Nancy,
    Welcome, thanks for the kind words and hope you enjoy this new blog.

    Comment by SeaDragon — June 3, 2008 @ 7:52 pm | Reply

  3. Hi SD,
    You’ve come back! I drop a comment on the old blog the other day when I made the Blueberry Swirl Cheesecake but I din notice you mention of the new blog until today when I surf the old blog again. Must be getting old already. Anyway, glad you are back and I’ve even more recipes to try.

    Comment by delia — June 12, 2008 @ 2:37 pm | Reply

  4. Hi delia,
    Yes, I’m backkkkkk….. Hope you enjoy the new recipes 🙂

    Comment by SeaDragon — June 12, 2008 @ 5:51 pm | Reply

  5. This recipe looks really good. Am gonna try it and let you know.
    I am not a big fan of bananas but i cannot resist.
    Thanks heaps.

    Comment by Lisa — January 9, 2009 @ 9:41 pm | Reply

  6. Hi Sea Dragon, i ve posted your butterscotch custard recipe in my blog, pls let me know are you alright with it. thanks

    Comment by jess — March 3, 2010 @ 1:08 pm | Reply

    • No worries, it is fine with me, and thanks for letting me know 🙂 The cake looked yummy!

      Comment by SeaDragon — March 3, 2010 @ 6:58 pm | Reply

  7. thanks so much.

    Comment by jess — March 4, 2010 @ 12:38 pm | Reply

  8. hi, it is ok to replace the sourcream with fresh cream?


    Comment by carol — November 1, 2012 @ 3:42 pm | Reply

    • No, the sour cream has a purpose in this cake unlike just plain cream.

      Comment by SeaDragon — November 2, 2012 @ 7:53 pm | Reply

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