Banana butterscotch cake
Member recipe

Banana butterscotch cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by


Serves 10

Delicious creamy and decadent. Once decorated nicely, can easily be used as a birthday cake

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • For the cream frosting
  • 1cup sugar
  • 1/2 cup cold water
  • 1 cup double cream
  • 220gr cream cheese
  • For the cake
  • 200g butter softened
  • 4 eggs
  • 300g self-raising flour
  • 90g brown demerera sugar
  • 3 ripe bananas mashed
  • 2tbsp double cream


    1. 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
    2. 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
    3. 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
    4. Whisk the cream cheese until soft. Slowly pour and whisk in the refrigerated caramel. It should go a light and creamy toffee colour.
    5. 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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Jan, 2012
oops Sorry! Meant to be 210g sugar, 120ml water, 250ml cream
18th Jan, 2012
I am baking this now!!! confused as to why the frosting is in cups and the rest in grams. had to convert.!
16th Apr, 2011
My whole family loved this. They each have very different tastes when it comes to dessert, but they all adored this one!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.