Butterscotch Banana Cake

250g Caster Sugar
250g Banana flesh, chopped into 2cm pieces
1 tbsp Unsalted Butter
2 tsp Vanilla Extract
175ml Sunflower Oil
2 large Eggs
150g Plain Flour
75g Spelt, Rye or Wholemeal Flour
2 level tsp Mixed Spice
2 level tsp Baking Powder
½ level tsp Bicarbonate of Soda
50ml Plain Yoghurt

Method

Butter a 20cm square tin and line the base with non-stick baking paper. Tip 150g of caster sugar into a frying pan with 25ml water, bring to the boil, then cook over a high heat until the sugar turns a dark reddish caramel. Add the banana pieces, butter, vanilla and simmer until the bananas break up in the caramel and the mixture is thick. Spoon on to a plate and leave to cool.

Beat the remaining 100g sugar with the oil and eggs until thick and slightly aerated, then beat in the bananas and yoghurt. Sift the flours, spice, baking powder and soda together tow or three times (throw the bran back in), then fold this through the banana mixture.

Spoon mixture into the tin, heat the oven to 180°C (160° C fan assisted) and bake for about 50 minutes or until a skewer inserted comes out clean.

Don’t be stingy with the baking powder – bananas are very alkaline when ripe and this is often the cause of a heavy dense cake.

For more healthy cake recipes click Butterscotch Banana Cake