Updated: Jun 18, 2020
Fluffy Butterscotch Banana Cake
Winter blues and Covid19 is making home comfort baking indulgent massively hard to resist. I bought a bunch of bananas so that it could be my
'on-the-go" healthy morning breakfast to fuel energy but it is obviously not working out for me. Finally able to take a breath from a long week of work I realised I have long forgotten about the fruit and left it way too long to ripen. I guess I could still eat the ripened bananas as is but the mushy texture just isn't my slice of cake, but turning them in to banana cake is. :)
Here is one of the best and fluffiest banana cake recipe with Butterscotch sauce. Really isn't feeling up to making anything more complicated than a simple but super delicious cake. Hope you love this as much as I do. #fluffycakeismything
Plain Flour 220 g
Baking Powder 5 g
Bi-Carb Soda 5 g
Unsalted Butter 115 g
Dark Brown Sugar 70 g
Castor Sugar 80 g
Vanilla Bean 1 pod
Ripe Bananas 340 g (3 Large Bananas)
Eggs 100 g
Preheat oven to 170°C
Sift plain flour, baking powder and Bi-card Soda together. Add in the salt.
Meanwhile, Place butter, brown sugar, caster sugar and vanilla in a bowl over a hot water bath and melt until the sugar have dissolved and the butter are melted.
Place bananas in a jug and stick blend until smooth.
When the butter/sugar mix have melted and cooled, in a separate bowl, whisk the eggs until foamy, then add the eggs in to the butter/sugar mix.
Add in the smooth banana purees and mix well to fully incorporate.
Sift in the dry ingredients in 3 addition and mix with a whisk being careful not to overmix and make sure there are no lumps of flour in the cake mix.
Transfer in to a 20cmx20cm square baking tin lined with parchment paper. Bake for approximately 35 to 40 minutes or when tested with a skewer it came off clean.
Turn off the oven and leave the cake in the oven for 15 minutes before removing from the oven.
Transfer on to a wire rack to cool
Once the cake have cooled, slice the cake in to halves horizontally and spread a layer of toffee caramel on one of the half, place the other half on top like a sandwich.
Slice the cake in to desired individual slices and top with toffee sauce and nuts (optional).
Full Cream 300 ml
Dark Brown Sugar 120 g
Glucose 90 g
Unsalted butter 60 g
Salt 2 g
Place cream, brown sugar and glucose in a saucepan and bring to a boil. Make sure that you use a large enough saucepan as the cream will start to rise significantly to avoid spills.
Keep boiling the sauce mix while stirring with a whisk until it reaches 106°C. Remove the pot from the heat and add in the butter and stir until fully incorporated. Transfer in to a bowl with cling film touching the top to avoid skinning and leave to cool or until ready to use.
The sauce can be made ahead of time and stored in the fridge. Reheat the sauce to a pourable consistency when ready to use.