Banana Cake with Butterscotch Sauce and Pecans
A delectable banana and carrot cake topped with butterscotch sauce and pecans.
Banana Cake with Butterscotch Sauce and Pecans A delectable banana and carrot cake topped with butterscotch sauce and pecans. |
| Servings | Prep Time |
| 8servings | 10min |
| Cook Time |
| 25min |
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Ingredients
- 2large eggs
- 3/4cup olive oil
- 1cup sugar
- 1teaspoon vanilla essence
- 150gr grated carrots
- 100ml mashed banana
- 1 1/4cups flour
- pinch salt
- 1/2teaspoon baking soda
- 2pinches ground cinnamon
- 1tablespoon lemon juice
- 3/4cup plain yogurt
- 4tablespoons butter
- 1cup dark brown sugar
- 3/4cups cream
- 1teaspoon vanilla essence
- 1cup chopped pecan nuts
Instructions
- In an electric mixer, combine the eggs, oil, sugar and vanilla essence. Beat until pale and creamy.
- Add the grated carrots and banana. Mix through.
- Sieve the flour, salt, baking soda and cinnamon. Mix through until incorporated.
- Add the lemon juice and yogurt. Fold it into the batter.
- Prepare a bundt cake pan with non stick spray and gently pour the batter into the pan. Bake for 25 minutes at 180 degrees Celsius.
- Remove from oven and leave to cool on a cooling tray.
- For the butterscotch sauce: In a small saucepan, heat the butter on medium heat until melted then add the sugar.
- This mixture will look lumpy, but after a few minutes the sugar will dissolve and will start to caramelize. This can take up to 8 minutes.
- When the sugar turns a golden amber colour, remove from heat and gently add the cream – be careful it can splatter quite furiously – and the vanilla essence. Mix well.
- Top the cooled cake with butterscotch sauce and add the chopped pecan nuts. You can also make some spun sugar for garnish.