Best Banana Butterscotch Cake Recipes

APPLE BANANA BUTTERSCOTCH SNACK CAKE

Steps:

• Pre-heat oven to 350 degrees. Spray a 9x13 inch cake pan with cooking spray. (If you plan to turn the cake out onto a platter, then you MUST line the pan with PARCHMENT paper or NON-STICK aluminum foil. Otherwise the butterscotch chips settle to the bottom and you will have serious trouble turning the cake out.) You may cool the cake in the pan and serve from the pan if you do not have parchment.
• In a large mixing bowl. Beat the bananas to a smooth pureee. Then add the 2 whole eggs and the 1 egg white, and the vanilla and beat until creamy and smooth. In a separate, smaller bowl, combine the dry ingredients (flour, salt, baking powder, cinnamon, nutmeg, and ginger.) Do not add the grated apple or the butterscotch chips yet.
• Add the dry ingredients alternately with the 1/2 cup of juice in two additions. Incorporate all the dry ingredients and beat for 50 strokes if by hand, or about a minute with a hand mixer. Stir in the butterscotch chips and the grated apple and turn batter into the prepared pan.
• Bake the cake for 30-45 minutes in a 350 degree oven. Test the cake at 30 minutes. If NO gooey batter comes out on the tester, the cake is done. If there is gooey batter (not butterscotch or apple) then bake 5 minutes at a time additionally, until the tester comes out clean. Do not overbake.
• If you want to turn the cake out, and have lined the cake pan with parchment or non-stick foil, then cool in the pan on a cooling rack for 5-10 minutes, until just warm, then turn the cake out onto a platter or cooling rack, and peel off the paper or foil. If serving from the cake pan, cool until just warm, then serve, or cool completely. Store leftover cake in the refrigerator, otherwise the moist apples will cause the cake to mold at room temperature.

BUTTERSCOTCH BANANA CAKE

Steps:

• Preheat oven to 375°F.
• Grease 10-cup Bundt pan or round tube pan.
• Microwave 1-1/3 cups butterscotch morsels in medium, uncovered, microwave-safe bowl on medium-high(70%) power for 1 minute.
• STIR.
• The morsels may retain some of their original shape.
• If necessary, microwave an additional 10 to 15 second intervals, stirring just until morsels are melted.
• Combine cake mix, eggs, bananas, vegetable oil, water and granulated sugar in large mixer bowl.
• Beat on low speed until moistened.
• Beat on high speed for 2 minutes.
• Stir 2 cups batter into melted morsels.
• Stir chocolate chips and chopped nuts into remaining batter.
• Alternately spoon batters into prepared baking pan.
• Bake 35-45 minutes or until wooden pick inserted in cake comes out clean.
• Cool in pan for 20 minutes; invert onto wire rack to cool completely.
• Place remaining morsels in small, heavy-duty plastic bag.
• Microwave on medium-high(70%) power for 30 seconds; knead.
• Microwave an additional 10-15 second intervals, kneading until smooth.
• Cut tiny corner from bag; squeeze to drizzle over cake.

BUTTERSCOTCH BANANA BUNDT CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 F. Generously grease and flour a large Bundt or tube cake pan. In a small bowl, microwave 1-1/3 cups of the butterscotch chips 30 seconds at power level 7, then stir and continue to microwave at 15-second intervals until melted. Set aside. In a large mixing bowl and using a hand mixer, beat the cake mix, eggs, mashed bananas, sugar, water, and oil as directed on cake mix box. Measure out 2-1/2 cups of the batter into a separate bowl then stir the melted butterscotch chips into it. Alternating the two batters, spoon into the cake pan. (My pan was about 3/4 full). Bake for 45-55 minutes, or until center tests done with a wooden toothpick. Cool in pan on a wire rack for 20 minutes then remove cake to rack to cool completely. Place the remaining 1/3 cup butterscotch chips in a small plastic ziptop bag and microwave for a few seconds at a time, kneading it with your fingers in between, just until it's smooth. Snip off a small corner from one side of the bag and pipe over cake.

BANANA-BUTTERSCOTCH ICE CREAM CAKE

Steps:

• Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan
• Spread butter pecan ice cream over crumbs; top with 1 cup COOL WHIP, bananas and reserved crumbs. Cover with vanilla ice cream.
• Freeze 4 hours. Remove dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Top with remaining COOL WHIP; drizzle with butterscotch topping.

BANANA BUTTERSCOTCH CAKE

Steps:

• Make the caramel: Dissolve the sugar and water over a low heat (never stir or it will crystallise). When dissolved turn up to a high heat and boil until it turns a golden dark brown (about 12minutes). Remove it from the heat, and slowly whisk in the double cream. Once all the cream is added return to a low hear and stir until combined and a caramel is formed. Allow it to cool and refrigerate for later
• The cake: Heat oven to 200C. A blender is an easy way to make this cake. Add all the ingredients apart from the cream to the blender on a medium speed. Stop after 15 seconds, scrape the sides down, and blend again. While blending add the cream
• Check the consistency. If it is uniformly soft but not liquidy then its perfect. Put the mix into the prepared round cake tins and bake for 20-25 minutes. Cool completely on a wire rack before cutting the cake into two halves with a serrated knife
• Whisk the cream cheese until soft. Slowly pour and whisk in the refrigerated caramel. It should go a light and creamy toffee colour.
• Blob just under half of your cream frosting on top of one of the cake halves. Put the top halve cake on top of the frosted half, and pipe pretty blobs around the edge of the cake. Smear the middle of the top cake with the remaining cream frosting.

SALTED BUTTERSCOTCH-BANANA BUNDT CAKE

Steps:

• Heat oven to 325 degrees F. Coat a 10-to 12-cup nonstick Bundt pan with cooking spray. Sprinkle turbinado sugar evenly to coat the pan. In a large bowl, whisk together the flour, pudding mix, baking powder, and baking soda. In a large bowl, mash 3 of the bananas. Cut the remaining banana into 1/4-inch pieces and set aside. Add the eggs, oil, sugar, vanilla, and 1 teaspoon salt to the mashed bananas and whisk to combine. Add the flour mixture and mix until fully incorporated. Fold the diced bananas and toffee bits. Transfer the mixture to the prepared pan and bake until a wooden pick inserted into the center comes out clean, 55 to 60 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Meanwhile, place the butterscotch chips, butter, cream, and the remaining 1/4 teaspoon salt in a small microwave-safe bowl. Microwave on high until the chips start to melt, 35 to 40 seconds. Whisk until smooth. Let cool for 5 minutes, then drizzle on top of the cake. Lightly sprinkle with sea salt.

BANANA AND BUTTERSCOTCH CHIP CAKE

Steps:

• Preheat oven to 180c, 160c fan oven or Gas Mark 4. Line a 900g loaf tin or prepare baking cases.
• Peel and mash the bananas.
• Put the butter and sugar into a bowl and cream together until light and fluffy.
• Stir in the mashed bananas and butterscotch chips.
• Sift together the flour, baking powder and bicarbonate of soda. Beat the eggs together.
• Add the flour mix and the beaten egg about a 1/3 of each at a time mixing well between each addition.
• Finally stir in the vegetable oil and then pour into the tin or cases and bake for 40-45 mins until well risen and golden brown and a skewer inserted into the middle comes out clean.
• Leave to cool in the tin for 10 mins and then turn out onto a wire rack to cool completely.