Banana Butterscotch Loaf, a little spin on the classic banana loaf, with a sweet drizzle of warm butterscotch syrup.
BANANA BUTTERSCOTCH LOAF
Banana cake, is that delicious bake that always comes to mind whenever you have some overripe bananas in the fruit basket right?
Well, that is what happens in my home most of the time.
Not that anybody is complaining…we all absolutely love it.
It makes a great lunch box treat or a yummy breakfast with a cup of coffee. And now with the addition of butterscotch syrup, it is taking this loaf to a whole new level of deliciousness
USE RIPE BANANAS
This recipe uses really ripe bananas which contribute to the sweetness of the baked loaf. So try to make use of those first.
Desiccated coconut is also added to give it a bit of texture and you could throw in a few walnuts if you like.
The walnuts are totally optional. I have left it out of the recipe many times simply because I didn’t have any. Either with or without walnuts, it tastes great.
MAKE THE BUTTERSCOTCH SYRUP
A few minutes before the cake has completely baked, start making the butterscotch syrup which has to be poured immediately onto the cake when it is removed from the oven.
The syrup takes just under 5 minutes to make.
Avoid making the syrup too early, because it will thicken making it difficult to pour over the cake. The syrup actually has to be bubbling when pouring onto the loaf.
The loaf takes about 45 to 50 minutes to bake.
If you find it browning too much before it is baked, then cover it lightly with a sheet of foil, making sure that the foil does not touch the cake.
Just shape it into a dome to lightly cover the cake.
After the loaf has baked, and removed from the oven, it is pierced with a skewer and the bubbling butterscotch is poured over. It is left in the pan to cool.
With the butterscotch soaking into the cake, it creates an amazing caramel butterscotch flavour, which goes together so well with the banana loaf.
After the cake has cooled, you can remove it from the pan, by loosening the edges with a spatula. Slice and devour piece after piece…but remember to be nice and share …easier said than done right?
Banana Butterscotch Loaf
For the cake
- 3 eggs
- 2 cups / 400g white granulated sugar
- 1 ⅓ cups / 330 ml oil
- 3 ripe bananas
- ⅓ cup / 80ml buttermilk or sour cream
- 1 Tablespoon / 15 ml vanilla essence
- 3 cups / 420g all purpose or cake flour
- 1 teaspoon / 5 ml baking powder
- Pinch of salt
- ¼ cup / 25g desiccated coconut
- ½ cup / 60g walnuts optional
For the butterscotch syrup
- ½ cup / 100g brown sugar
- 5 Tablespoons / 70 g butter
- 4 Tablespoons / 60ml cream
For the cake
- Preheat the oven to 180° C / 350° F
- Grease a medium loaf pan and line the bottom with baking paper.
- In a bowl, whisk together the eggs,sugar,oil,bananas,buttermilk or sour cream and vanilla essence and set aside.
- In another bowl, sift together the flour,baking powder and salt. Add this to the wet mixture.
- Stir in the coconut and walnuts if using
- Pour the batter into the prepared pan and bake for 45 to 50 minutes or until a skewer inserted comes out clean. SEE NOTE 1
- As soon as the cake comes out of the oven,pierce all over with a skewer and pour the hot bubbling butterscotch over the top and allow to cool in the pan.
- When cool, loosen with a spatula and lift out of the pan.
For the butterscotch
- Place all the ingredients into a small pot and heat gently until the sugar has dissolved and the mixture is bubbling
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