With the festive season fast approaching I bet you all finished your gifts planning and menu design for the big day, yes? No? Well, don’t feel bad because I haven’t either.
I have actually been pondering about what to buy for the lucky person that’ll receive a gift from me, but nothing concrete yet. You see, we draw names when it comes to Christmas gifts, because, be honest – how can you even afford presents for everyone?
The only thing we don’t skimp on is the malicious munching that will take place when we all get together. There will indeed be a very festive Christmas lunch, a very sinful dessert, loads of drinks and beers and there will for sure be cake.
This Banana Cake with Butterscotch Sauce and Pecans will make your Christmas baking absolutely effortless. I mean, you need bananas. You need a few carrots. Normal floury stuff. Some good old sugar and butter. And some nuts. Easy and delicious, right here.
How can plain old banana bread batter be this delicious? I love the combination of carrots in this recipe – so it’s more of a Carrot Banana Cake than anything else. It still comes out perfectly moist and perfectly fluffy. The type of cake you can dig into with a cup of tea. At tea time. After you’ve stuffed your face. Guys, I am absolutely giddy with excitement for the festive season. Come on – share some recipes your family enjoys this special time of year, k?
|Prep Time||10 min|
|Cook Time||25 min|
- 2 large eggs
- 3/4 cup olive oil
- 1 cup sugar
- 1 teaspoon vanilla essence
- 150 gr grated carrots
- 100 ml mashed banana
- 1 1/4 cups flour
- pinch salt
- 1/2 teaspoon baking soda
- 2 pinches ground cinnamon
- 1 tablespoon lemon juice
- 3/4 cup plain yogurt
- 4 tablespoons butter
- 1 cup dark brown sugar
- 3/4 cups cream
- 1 teaspoon vanilla essence
- 1 cup chopped pecan nuts
- 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 180 degrees Celsius.
- 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.