Name: Banana butterscotch syrup cake
Cook time: 60 min
Total time: 60 min
Yield: 9
Ingredients: 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

Banana butterscotch syrup cake

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

Ingredients

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

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy