Monday, December 16, 2019

Recipe: Sticky Butterscotch Banana Cake

I checked out Jenn Segal's book from the library and found all sorts of fun recipes.  I tried this one over the weekend.  


1-3/4 cups cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) butter, melted and slightly cooled
3/4 cup sugar
2 large eggs
1 cup very ripe mashed bananas, from 2-3 spotty bananas
2 tablespoons lemon juice
1-1/2 teaspoons vanilla extract


1-1/4 cups heavy whipping cream
1/2 cup brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter
Pinch salt

Top With:
Sliced perfectly ripe bananas
Chopped pecans

Preheat the oven to 350°F. Grease an 8x8-inch baking dish.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt.  Set aside.

Blend the melted butter and sugar. Add the eggs, mashed bananas, lemon juice and vanilla extract.

On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 30-35 minutes.

Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. Remove the sauce from the heat and cool.

Spoon 1/3 cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 3 minutes. 

Serve the cake slightly warm or at room temperature with warm sauce and top with sliced bananas and pecans. 

*You could also add chopped pecans into the cake batter.

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