Butterscotch and banana go beautifully together. Having had some ripe bananas and butterscotch chips which were also sitting in my pantry for sometime, I decided to use them together. Of course, it was a cake – what else could it be?
The cake was so moist and lovely. The butterscotch morsels and the banana frosting tasted great. Just the thing with a hot cup of tea in the evening. Delicious!
You can also make cupcakes and frost them individually.
PREP: 20-25 minutes COOK TIME: 35-40 minutes
2 cups flour
1 tsp salt
1 tbsp baking powder
11/2 cups brown sugar, packed
½ cup butter
1 cup milk
1 tsp vanilla
1/2 cup butterscotch chips
For the banana frosting
2 cups powdered sugar
1/3 cup butter
1 tbsp lemon juice
¼ cup bananas, mashed
Preheat the oven to 180 C.
Grease and flour an 8 inch cake pan.
Sift the flour, baking powder and salt. Combine with the brown sugar, butter and 2/3 cup milk in a large mixing bowl. Beat at a low speed until blended and then at a high speed for 2 minutes. Add remaining milk, eggs and vanilla and beat for 2 minutes longer. Fold in the butterscotch chips and spoon the batter into the cake pan and bake for 30-35 minutes until the sides pull away slightly from the the tin and a toothpick inserted in the centre comes out clean. Cool.
While the cake is baking, prepare the frosting. Cream the butter and sugar together until light and fluffy. Add the lemon juice and mashed bananas and beat until smooth. Fill and frost the cake.