Banana walnut butterscotch cake

Print Friendly, PDF & Email

No matter how you style this cake, it still doesn’t look pretty.. with the jagged surface full of walnuts.   But the taste, it is totally the opposite.  Its really, really good and I had to include it here for you to try it yourself.   The recipe was adapted from the cook book, KitchenAid Great Baking.    Instead of making it 3 layers,  here I am using 2 units of 8 inch round pan.   The cake itself is a Banana cake, layered with custard, chocolate and banana slices.   The cake is sort of like an upside-down banana cake, with butterscotch sauce and walnuts.   Here’s the recipe :

The butterscotch sauce :
1 cup brown sugar
100 gm butter
1/2 cup whipping cream
Walnuts – 3/4 cups chopped
Cake :
100 gm butter
1 cup of castor sugar
1 cup of mashed ripe banana (2 medium size)
1 teaspoon vanilla
3 eggs
2 1/2 cups all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup full cream milk
Custard :
1/4 cup castor sugar
3 tablespoon all purpose flour
1/4 teaspoon salt
1 cup full cream milk
1 egg, beaten
1 teaspoon vanilla
1 tablespoon butter
Chocolate – about 120 gm, melted
Banana – 1 to 2, sliced

To prepare the butterscotch sauce, place the brown sugar, butter and whip cream in a saucepan.  Over medium heat, stir the sauce till all the sugar and butter melts.  Grease the pan and pour equal amount of the sauce into the 2 round pans.  Scatter the chopped walnuts.  Set aside.

Now prepare the cake batter.  Mix the baking powder, soda and flour together and sift.   Cream the butter and sugar till it is light and fluffy.  Add the eggs one by one, followed by the vanilla extract.   Once all is mixed, add the flour alternating with the milk at low speed.  Scrap the bowl, and lastly mix in the mashed banana.  Divide the batter into two portions.  Spread the batter on the caramel sauce and bake both cakes at 180C for about 30 minutes.

Once baked, let the cake rest in the pan for about 10 minutes before removing them from the pan.  This is crucial, if you remove the cake immediately you will find that the caramel sauce is still watery.  Grease the cake boards or plates on which  you will invert the cakes onto, to make it easier for the cake to be moved later.   Invert the cake so the bottom layer is facing up.   Once cool, layer with custard and banana slices.   Followed by melted chocolate.    What a mess !

To finish assembling the cake, top with the other layer of banana cake, and drizzle more chocolate if you want to..   Be sure to keep the cake in the fridge for a few hours before devouring it.  My family love this cake and I hope you’ll like it too.   Cheers :)

How to make the custard : mix the sugar, flour and salt in a saucepan. Stir in the milk.  I use a whisk to constantly stir the mixture over medium heat.  Once it is starting to boil,  pour a little bit of the mixture into the beaten egg.  Stir and then add the egg into the saucepan.  Keep stirring and waiting till the mixture becomes slightly thick.  Quickly add the vanilla and butter.  Stir, remove from heat and the custard is ready.


Yasmin says:

siapa dah makan dia tau la.. heheh

suraya says:

kek ni memang sedap giler maut punya..rugi tak cuba!

Yasmin says:

Salam dik, your blog looks fine, the food looks great. Wow, since you start young, I’m sure you’ll be a great Chef someday.. akak start masak/ baking pun bila dah habis Uni. Anyway, hope to see more great recipes in your blog, Chef ! thanks for dropping by.

salam kak min, Just wanna tell u dat u really inspire me in many ways.i love ur passion and creavity. never failed to at least browse at ur page everytime i surf the net.i even bought ur fondant book and recently i start to write my own blog about food that i cook n bake..eventho its nothing much but perhaps Kak Min can visit it and shoot some encouraging comment to inspire me more…Thanks Kak Min

Yasmin says:

Rina, kek ni memang tak hensem.. tapi sedap, percaya lah :)

azrina aziz says:

Wahhh….sedapnya. Ni mesti nak cuba ni! Terliur le i tengok Min!