Banana Butterscotch Loaf

PREP TIME 10

COOK TIME 50

TOTAL TIME 1

12 slices

Banana Butterscotch Loaf, a little spin on the classic banana loaf, with a sweet drizzle of warm butterscotch syrup. So yum.

Ingredients

For the cake

3 eggs
2 cups / 400g white granulated sugar
1 ⅓ cups / 330 ml vegetable oil
3 ripe bananas
⅓ cup / 80ml buttermilk or sour cream
1 Tablespoon / 15 ml vanilla essence
3 ½ cups / 420g all purpose (plain or cake flour)
1 teaspoon / 5 ml baking powder
Pinch of salt
¼ cup / 25g shredded coconut (unsweetened)
½ cup / 60g walnuts (optional)

For the butterscotch syrup

½ cup / 100g brown sugar
5 Tablespoons / 70 g butter
4 Tablespoons / 60ml heavy cream (whipping cream)

Instructions

For the cake

Preheat the oven to 180° C / 350° F
Grease and line a 22 x 13 cm / 9 x 5″ loaf pan 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 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

Recipe Notes

1.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.

Nutrition

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