Butterscotch Banana Cake
You will need a deep cake tin, 8in in diameter that is watertight (ie not spring form or loose-based).
- 4-5 bananas
- 110g (4oz) golden syrup
- 50g (2oz) butter
- For the cake:
- 110g (4oz) butter
- 110g (4oz) soft brown sugar
- 2 eggs
- 110g (4oz) self-raising flour
Lightly butter the sides of the cake tin. Pre-heat the oven to 170C (325F, Gas mark 3). Place the syrup into a pan and bring to the boil. Remove from the heat and whisk in the 50g of butter a bit at a time. When you have a thick smoothe sauce, pour it into the cake tin. Peel and split the bananas and place a layer on top of the butterscotch sauce. Beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time and then the flour. Mix well for a good texture. Spread the mixture over the bananas right to the edges of the tin. Place the tin on a tray (the butterscotch may bubble over a bit). Bake in the oven for 40-50 minutes until cooked. Allow to cool slightly before running a knife around the sides and inverting the cake on to a serving dish. Serve warm with clotted cream or vanilla ice-cream.