Butterscotch Banana Cake
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 250 g caster sugar
- 250 g banana flesh, chopped into 2cm pieces
- 1 tbsp unsalted butter
- 2 tbsp vanilla extract
- 175 ml sunflower oil
- 2 large eggs
- 150 g plain flour
- 75 g wholemeal flour
- 2 tbsp baking powder
- 50 ml plain yogurt
Make the frosting. Cream the butter in your stand mixer until it is white and fluffy. Stop and scrape the sides of the mixer and mix some more.
Add the cream cheese and beat for a few minutes until well mixed in.second.
Add the icing sugar and mix on low speed first and then increase to high speed until the frosting holds firm peaks.
Add the caramel and vanilla and mix them in. Keep cool until needed.
Make the cake. Preheat the oven to 180C (350F). Grease three cake tins and dust lightly with flour (or use cake release spray).
Liquidise the bananas, eggs, and oil in a food processor until smooth.
Sift all the dry ingredients together in a large bowl. Add the banana mix and fold in with a large spoon or spatula. Make sure there are no dry pockets of flour in the batter.
Divide the batter evenly between the three tins and bake for 25-30 minutes until a skewer inserted in the center comes out clean. Cool in the tins for 5 minutes then invert on to a cooling rack.
Heat the dark brown sugar, bourbon and butter in a saucepan until butter is melted and sugar dissolved. Bring to the boil for a minute then cool slightly before brushing over the cake layers.
Smooth a generous amount of frosting over the bottom layer and top with the second layer. Add another layer of frosting then top with the third layer.
Smooth frosting along the top and sides – leaving the cake layers showing through for a ‘naked cake’ effect. Put in the fridge for 30 minutes (you can skip that if you are short on time)
Pipe the remaining frosting over the top and drizzle generously with caramel (heat for a few seconds in the microwave to make it runny if it has set).