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