Indulge in this recipe for Banana Cake with Butterscotch Sauce and Pecans this weekend.

2 large eggs
¾ cup olive oil
1 cup sugar
1 teaspoon vanilla essence
150 gr grated carrots
100 ml mashed bananas
1 ¼ cups of flour
a pinch of salt
½ teaspoon baking soda
two pinches of ground cinnamon
1 tablespoon lemon juice
¾ cup full cream yogurt
4 tablespoons butter
1 cup dark brown sugar
¾ cups cream
1 teaspoon vanilla essence
1 cup chopped pecans

How to

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 180C.

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.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.