Butterscotch banana cake

And just when I thought that Flo Braker’s banana cake would hold the title of “best banana cake ever baked in my kitchen” forever Mr. Dan Lepard showed up with the idea of caramelizing the bananas before adding them to the cake batter – how great is that? The cake turned out absolutely tender, with a deep, beautiful golden hue and a delicious, strong banana flavor.

Inspired by one of my favorite performances by Robert DeNiro I’ve been thinking of Dan Lepard’s cake topped with Flo Braker’s streusel – if there’s anyone out there willing to try that combination I would love to know how it turns out. :D

Butterscotch banana cake
slightly adapted from the delicious Short and Sweet (mine was bought here)

Butterscotch bananas:
¾ cup (150g) granulated sugar
¼ cup (60ml) water
250g bananas, chopped into 2cm pieces
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Cake:
½ cup (100g) granulated sugar
¾ cup (180ml) canola oil
2 large eggs
¼ cup (65g) plain yogurt
1 teaspoon vanilla extract
1 cup + 1 tablespoon (150g) all purpose flour
½ cup + ½ tablespoon (75g) whole wheat flour
1 teaspoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
pinch of salt

Make the butterscotch bananas: tip the sugar into a frying pan with the water and cook over medium heat stirring until sugar is dissolved – after that, do not stir again. Bring to the boil then cook over high heat until the sugar turns to a dark reddish caramel. Add the banana pieces, butter and vanilla – carefully, caramel may spit – and simmer, stirring occasionally, until the bananas break up in the caramel and the mixture is thick. Spoon on to a plate and leave to cool.

Preheat the oven to 180°C/350°F. Butter a 20cm square pan and line the base with baking paper. Butter the paper as well*.
Beat the sugar with the oil and eggs until thick and slightly aerated, then beat in the bananas, yogurt and vanilla. Sift the flours, cinnamon, baking powder, baking soda and salt together over the bowl, then fold this through the banana mixture.
Spoon the mixture into the prepared pan and bake for about 50 minutes or until golden, risen and a skewer inserted comes out clean.

* I used a pan with a removable bottom and did not line it with baking paper – just buttered it really well, especially in the corners

Makes 16 squares