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Banana Cake with Butterscotch Syrup

This banana cake is warm and hearty; it can be enjoyed as a quick brunch snack or as a comforting pudding. It's even better because it's so simple but extremely delicious too- in my house this cake disappears within hours! 



Begin by creaming together your butter with 165g of sugar.



Once creamed together beat in eggs one at a time until light and fluffy. 




Next measure out 110g of self raising flour and 110g of plain flour; keep these separate. Then mash one banana using a fork. 

Then stir in half the banana with the plain flour and mix this together. 


Once smooth, stir in the other half of the banana along with the self raising flour and 1/2 a teaspoon of bicarbonate of soda. 


At this point an optional step would be to add 110g of finely chopped hazelnuts, however I'm skipping this step due to my allergy. Once you have a smooth batter, add vanilla extract. 


Bake in a preheated oven at gas mark 5 for around 1 hour. 

Meanwhile, make the butterscotch syrup using 110g of brown sugar, 30g of butter and 180ml of water. Combine sugar and butter in a small saucepan and stir over a low heat until the butter melts. Add water and bring to the boil. 

After baking, allow it to cool for 5 minutes before drizzling the syrup over the warm cake. 

Enjoy! 











Comments

  1. Let's Curry 30 March 2020 at 07:35

    Cake that can make a brunch sounds interesting to me and I'm trying my best to spend long hours in the kitchen and spend more time with my girls during this lockdown phase. Thank you again.

    ReplyDelete

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