Butterscotch Banana Cake Recipes

BANANA-BUTTERSCOTCH CAKE

Steps:

• Preheat oven to 350°F with rack in the middle position. Coat a 10- to 12-cup Bundt pan with baking spray. Whisk together flour, pudding mix, baking powder, and baking soda in a bowl.
• Melt butter in a large skillet. Add bananas and cook, stirring occasionally, until golden brown, 4 to 5 minutes. Sprinkle with sugar and cook until bananas break down. Transfer to a bowl; mash until smooth.
• Whisk eggs, vanilla, and kosher salt into bananas. Add to flour mixture and stir until incorporated. Transfer to prepared pan; gently tap to release air bubbles.
• Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack to cool. Drizzle with dulce de leche and sprinkle with coconut and flaked sea salt.

BANANA BUTTERSCOTCH CAKE RECIPE

Steps:

• To begin making Banana Butterscotch Cake Recipe, put your oven on preheat at 180°C and grease your 8" or 9' baking pan. You can also use a parchment paper to line your baking pan.
• Sift together whole wheat flour, baking powder, baking soda, salt, and cinnamon powder. Keep aside.
• Next, in another bowl break in the eggs and add sugar to a bowl. Beat at high speed till mixture becomes pale and fluffy.
• Now, add oil and vanilla essence, and beat till everything is well incorporated.
• Next, add the mashed bananas to the above mixture and mix well.
• Now it's time to combine the wet and dry ingredients - add the sifted flour mixture and milk to the egg mixture and make a smooth batter.
• Coat the butterscotch chips in some flour and then gently fold them into the batter.
• Pour this prepared Banana Butterscotch Cake batter into the baking pan and bake for about 35 minutes at 180°C or until a toothpick inserted comes out clean.
• Once the Banana Butterscotch Cake is done, take out the cake from the oven and cool it on a rack.
• Once cooled, cut the Banana Butterscotch Cake into pieces and serve warm.
• Serve a slice of this delicious Banana and Butterscotch Cake as a tea time cake along with a cup of Basil Tea, Punjabi Style Espresso Coffee or Masala Chai. You can also serve it as a dessert for brunch.

BUTTERSCOTCH BANANA BUNDT CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 F. Generously grease and flour a large Bundt or tube cake pan. In a small bowl, microwave 1-1/3 cups of the butterscotch chips 30 seconds at power level 7, then stir and continue to microwave at 15-second intervals until melted. Set aside. In a large mixing bowl and using a hand mixer, beat the cake mix, eggs, mashed bananas, sugar, water, and oil as directed on cake mix box. Measure out 2-1/2 cups of the batter into a separate bowl then stir the melted butterscotch chips into it. Alternating the two batters, spoon into the cake pan. (My pan was about 3/4 full). Bake for 45-55 minutes, or until center tests done with a wooden toothpick. Cool in pan on a wire rack for 20 minutes then remove cake to rack to cool completely. Place the remaining 1/3 cup butterscotch chips in a small plastic ziptop bag and microwave for a few seconds at a time, kneading it with your fingers in between, just until it's smooth. Snip off a small corner from one side of the bag and pipe over cake.

BANANA BUTTERSCOTCH BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BUTTERSCOTCH BANANA CAKE

Steps:

• Preheat oven to 375°F.
• Grease 10-cup Bundt pan or round tube pan.
• Microwave 1-1/3 cups butterscotch morsels in medium, uncovered, microwave-safe bowl on medium-high(70%) power for 1 minute.
• STIR.
• The morsels may retain some of their original shape.
• If necessary, microwave an additional 10 to 15 second intervals, stirring just until morsels are melted.
• Combine cake mix, eggs, bananas, vegetable oil, water and granulated sugar in large mixer bowl.
• Beat on low speed until moistened.
• Beat on high speed for 2 minutes.
• Stir 2 cups batter into melted morsels.
• Stir chocolate chips and chopped nuts into remaining batter.
• Alternately spoon batters into prepared baking pan.
• Bake 35-45 minutes or until wooden pick inserted in cake comes out clean.
• Cool in pan for 20 minutes; invert onto wire rack to cool completely.
• Place remaining morsels in small, heavy-duty plastic bag.
• Microwave on medium-high(70%) power for 30 seconds; knead.
• Microwave an additional 10-15 second intervals, kneading until smooth.
• Cut tiny corner from bag; squeeze to drizzle over cake.

BUTTERSCOTCH BANANA PIE

Steps:

• Melt 75g of the chocolate in the microwave in 30 second bursts. Whizz the biscuits in a food processor into crumbs. Pour the melted chocolate onto the biscuit crumbs and whizz again. Spread the biscuit mixture across the base and up the sides of a 16-18cm shallow pie or cake tin, then put in the fridge to set
• Sprinkle the butterscotch pudding powder into the milk and whisk together until smooth. Slice the bananas. Take the tin out of the fridge and spread the salted caramel sauce over the base. Cover the caramel with the banana slices. The pudding will have started to thicken, so give it a brief whisk, then spoon it over the bananas. Put in the fridge for 5-10 mins to set. Melt the remaining chocolate and drizzle over the pie to serve.