Banana & Butterscotch Syrup Cake Recipe Warning: your new favourite banana cake recipe
A lighter twist on sticky toffee pudding. The bananas and yoghurt give this cake a lovely dense, moist texture. Serve warm with butterscotch syrup and vanilla ice cream, or as a lunchbox treat the next day.
3/4 cup brown sugar
2 ripe bananas, mashed
200g Anchor Protein+ Plain Yoghurt
200g self raising flour, sifted
1 tsp baking soda
2/3 cup Anchor Cream
3/4 cup brown sugar
50g Anchor Original butter, cubed
Vanilla Ice Cream
1/2 cup pecan nuts, chopped
- Preheat oven to 170°C. Grease and line a 22cm springform tin.
- Beat butter and sugar until pale and creamy. Add eggs one at time beating well after each addition.
- Fold in the mashed bananas and yoghurt, then sifted flour and baking soda until just combined.
- Spoon mixture into prepared tin and bake for 40-50 minutes or until a skewer inserted comes out clean. Stand for 5-10 minutes then remove cake from the tin and place it on a wire rack while you make the syrup.
- To make the butterscotch syrup place the cream, sugar and butter in a medium saucepan. Stir over medium heat for 5 minutes or until well combined. Boil another 5 minutes at a low heat until thickened slightly.
- Insert skewer a few times then pour the hot syrup over the warm cake. Serve warm with vanilla ice cream and pecan nuts.
Cook in greased muffin tins to make gorgeous individual puddings. Adjust cooking time to 20 minutes or until a skewer inserted comes out clean.
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