Butterscotch Banana Cake

If you’re anything like me, you always have overripe bananas sitting on your counter top. I always have good intentions to eat all the bananas, but there are always at least one or two that get brown spots before I can eat them. Bananas are one of those things that have such a short window of time when they are good. If they have any indication of green on them or too many brown spots then I can count, forget about it. No one in my house will eat them! So their destiny is either a delicious baked goodie or the freezer for banana smoothies.

When I found myself with a few overly brown bananas the other day, I looked though all of my banana bookmarks and spotted this Butterscotch Banana Cake from Patricia over at the Technicolor Kitchen. The bananas are caramelized before adding them to the batter, giving the cake a delicious caramel flavor.

The smell emanating from my oven while this cake was baking was extremely intoxicating. Moist and tender spiced banana cake with pockets of caramelized banana chunks. Just one bite of this scrumptious banana cake and you’ll look forward to the bananas on your counter turning spotted and brown! 😀

Butterscotch Banana Cake

Moist and tender spiced banana cake with pockets of caramelized banana chunks.

Yield: 16 servings

Cook Time: 35 minutes


For the Butterscotch Bananas:
3/4 cup (about 150g) granulated sugar
2 tablespoons water
2 bananas (about 250g, chopped into ½ inch pieces
1 tablespoon unsalted butter
2 teaspoons vanilla extract

For the Cake:
1 cup (about 150g) all purpose flour
½ cup + ½ tablespoon (about 75g) whole wheat flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon cloves
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 cup (about 100g) granulated sugar
3/4 cup canola oil
2 large eggs
1/4 cup plain yogurt


Preheat the oven to 350°. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends.
In a small saucepan over medium heat, bring the sugar and water to a boil swirling the pan gently, until the sugar has dissolved. Cook, gently swirling the pan occasionally, until it has turned a dark reddish caramel, about 5 minutes. Add the banana, butter, and vanilla and simmer, stirring occasionally until the bananas break up in the caramel and the mixture is thick, about 3 to 5 minutes. Spoon onto a plate and leave to cool while preparing other ingredients.
In a medium bowl, sift together the flours, cinnamon, nutmeg, ginger, allspice, cloves, baking powder, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil until combined. Add eggs and beat until mixture is thick and and slightly aerated, about 30 seconds. Add the cooled banana mixture and yogurt and mix until combined. Add the flour mixture, stirring gently until the ingredients are just combined. Do not overmix!
Spread the batter evenly into prepared baking pan. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached, 30 to 35 minutes. Let the cake cool on a wire rack for 10 minutes before serving.

Source: adapted from Technicolor Kitchen, originally adapted from Short and Sweet

One Year Ago: Texas Chili      

Two Years Ago: Gingersnaps 

17 Responses to “Butterscotch Banana Cake”

  1. #
    Jennifer — October 2, 2012 @ 10:37 am

    Um….so totally making this on Saturday! Yum!

  2. #
    Jennifer — October 2, 2012 @ 10:53 am

    You just hit on two of my favorite things – bananas and butterscotch. These look fantastic!

  3. #
    Regina — October 2, 2012 @ 10:59 am

    I think I’ll add some chopped nuts to this delicious sounding cake! Great recipe as I always have overripe bananas too!

  4. #
    Erin @ Erin's DC Kitchen — October 2, 2012 @ 11:27 am

    Yum to anything butterscotch! I love the new blog layout too :-) Nice choice!

  5. #
    Sharyn Dimmick — October 2, 2012 @ 11:41 am

    I do not normally eat bananas, but this cake reminds me of a banana bread pudding that Angeline’s restaurant in Berkeley makes that I cannot pass up when I eat there — I may have to reconsider.

  6. #
    Ashley @ Wishes and Dishes — October 2, 2012 @ 1:29 pm

    Love the flavor of butterscotch….never paired it with banana before. I’ll have to try this one out!

  7. #
    sally @ sallys baking addiction — October 2, 2012 @ 1:50 pm

    Christina, I love ALL of these flavors! The spices, the banana, and the rich butterscotch… a wonderful combination! I’ve never tried bananas with butterscotch before – I certainly LOVE that idea! Oh and I love the small cake this makes – sometimes it’s nice to leave the huge 9×13 pan in the drawer!

  8. #
    Laura Dembowski — October 2, 2012 @ 2:38 pm

    This sounds so good with making the butterscotch bananas and then putting them in the cake. Great way to add levels of flavor! I eat tons of bananas (2 a day) so I rarely bake with them, but I should because I have so many that I won’t eat because they aren’t perfect. This cake would be a great way to start.

  9. #
    Patricia Scarpin — October 2, 2012 @ 2:49 pm

    I’m so glad to know you liked the cake – it was the best banana cake I’ve ever made or tried. Yours looks beautiful!

  10. #
    ChgoJohn — October 2, 2012 @ 4:44 pm

    Caramelizing the bananas before adding to the batter is a great idea! This bread must be incredible.

  11. #
    Dorothy @ Crazy for Crust — October 2, 2012 @ 8:41 pm

    This sounds (and looks) SO good!

  12. #
    Kiran @ KiranTarun.com — October 3, 2012 @ 12:24 am

    Butterscotch and banana?!? Oh my!!

  13. #
    baker street — October 3, 2012 @ 7:40 am

    these bars look fantastic, christina! banana and butterscotch are a super yum combination.

  14. #
    Jed Gray (sportsglutton) — October 3, 2012 @ 7:17 pm

    Bananas and me have a “so-so” relationship but that gooey center is speaking to me!!

  15. #
    Wendy@chezchloe — October 3, 2012 @ 11:46 pm

    I’m always on the look out for over ripe banana recipes… This is a new one for me. I’ve got a few in the freezer I might pull for this instead of smoothies :-)

  16. #
    Your Cookery Book — October 4, 2012 @ 4:20 pm

    I would love to have it now with cup of tea. Butterscotch banana cake looks so yummy.

  17. #
    EC — October 7, 2012 @ 8:11 pm

    mmmmm…mmmmm…love banana bread

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