10
1h 20 min
Banana & Butterscotch Syrup Cake
Butter scotch Syrup
To Serve
Method
- 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.
Serving Suggestion
- Cook in greased muffin tins to make gorgeous individual puddings. Adjust cooking time to 20 minutes or until a skewer inserted comes out clean.
Anchor Protein+
Natural Yoghurt
Anchor Protein+ is a range of products designed to help you track your protein intake throughout the day, ensuring your body has a chance to use protein efficiently.
- Contains 14g protein per serve
- Good source of protein
- Vegetarian suitable
Unit Sizes: 450g & 950g
Butter and Spreads
Anchor Butter
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen.
- Cooking and baking
Unit Sizes: 500g
