Recipe

Banana butterscotch syrup cake

For the perfect sweet treat, enjoy a slice of this fluffy banana and hazelnut cake drizzled in hot butterscotch syrup.

Sep 30, 2009 2:00pm
  • 1 hr cooking
  • Serves 9
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Ingredients

Banana butterscotch syrup cake
  • 125 gram (4 ounces) butter, softened
  • 3/4 cup (165g) caster (superfine) sugar
  • 2 eggs
  • 1 cup mashed banana
  • 3/4 cup (110g) self-raising flour
  • 3/4 cup (110g) plain (all-purpose) flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 3/4 cup (110g) hazelnuts, roasted, chopped finely
  • 1/2 cup (110g) firmly packed light brown sugar
  • 30 gram (1 ounce) butter, chopped
  • 3/4 cup (180ml) water

Method

Banana butterscotch syrup cake
  • 1
    Preheat oven to 180°C/350°F. Grease deep 20cm (8 inch) square cake pan; line base with baking paper.
  • 2
    Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in banana, then combined sifted flours and soda, and nuts. Spread mixture into pan; bake about 1 hour.
  • 3
    Meanwhile, to make butterscotch syrup, combine sugar and butter in small saucepan; stir over heat until butter melts. Add the water and bring to the boil, stirring; remove from heat.
  • 4
    Stand cake in pan 5 minutes before turning, top-side up, onto wire rack set over tray. Drizzle hot syrup over hot cake.

Notes

Store cake, with or without syrup, in an airtight container, at room temperature, for up to 2 days. Cake without syrup can be frozen for up to 3 months. You will need 2 large overripe bananas for this recipe. Walnuts, pecans or macadamias work just as well as hazelnuts.

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