Corner Café

January 12, 2019

Butterscotch Banana Cake

Filed under: Cakes & Cupcakes — SeaDragon @ 7:00 pm
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Butterscotch Banana Cake

I have posted so many banana cake recipes on my blog that I think many of you may be sick of seeing another banana cake recipe! Like most people, I guess, I bought a bunch of bananas, and the weather turned hot, and before you know it, the bananas have become over ripen seemingly overnight, so into the freezer they went. Apart from turning them into banana ice cream by blending the frozen bananas (best if you mash the over-ripe bananas and freeze the mashed bananas in thin layer in zip-locked bags, this makes it so much easier to blend from frozen – or if you couldn’t be bother to blend, just eat it straight from the bag like an ice pop) in a food processor, I tried another banana cake recipe!
I think I have made this one before, but in a slightly different variation. This time, I have half a bag of dark muscovado sugar in my pantry, and thought I might as well use it to make the cake. The result is a dark banana cake which looks like a chocolate banana cake, but no, it has a caramel taste instead.
A couple of things to mention before I go into the recipe. When I was making this cake, in a rush I microwaved the cold butter trying to quickly softening it, but accidentally melted the butter instead, so I had to put the melted butter back into the fridge for about 10 minutes until it solidified again, but still very soft, before using it. I don’t know if this affected the final result which is a very tender and soft cake, but the recipe below I have written is for softened butter as it should be, as you need to cream the softened butter with the sugar.
As I have mentioned, the cake is very tender and soft, almost like a moist sponge cake. So if you have 3 medium sized bananas which ended up weighing more than specified in the recipe below, and you want to use all of it, just reduce the sour cream accordingly. For example if you have 260g of mashed banana, then use only 160g sour cream.

Makes one loaf cake

225g (1 1/2 cups) self-raising flour
1 teaspoon bicarb. of soda (baking soda)

125g butter, softened
170g (about 1 1/4 cup, lightly packed) dark muscovado sugar *
2 eggs
1 teaspoon vanilla extract

230g (scant 1 cup) mashed, over-ripe banana (from about 2 large Cavendish bananas)
190g (about 3/4 cup) sour cream

* Use dark brown sugar if dark muscovado sugar is not available.
1. Preheat oven to 180°C. Grease and line a 22cm x 8cm (base measurement) x 7cm (height) loaf tin. Sift self-raising flour with soda and set aside.
2. Cream softened butter and sugar until light and fluffy. Add eggs, one at a time, and beat in well after each addition. Beat in vanilla.
3. Fold in half the sifted flour mixture, mix well. Add mashed banana and sour cream, mix well. Fold in the remaining flour mixture until well combined.
4. Pour the cake batter into the prepared tin, level the top.
5. Bake for about 50 minutes, or until cooked when tested with a skewer. Remove from oven, wait for about 10 to 15 minutes before turning out as the cake is very tender. Let cool on a wire rack before cutting and serving.

Taste: Moist, spongy banana cake with a caramel taste
Consume: Best within 2 to 3 days
Storage: Store in airtight container
Recipe Reference(s):

1 Comment »

  1. Delicious – banana cake is a favourite in my house.

    Comment by Jo's food bites — January 14, 2019 @ 3:41 am | Reply

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