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Warm Banana Cake with Butterscotch-Caramel Sauce

Ingredients

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Directions

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  • Grease and lightly flour two 9x1-1/2-inch round cake pans; set aside.

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  • Combine buttermilk and soda; set aside. In a small bowl, mix flour and salt.

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  • In a large mixing bowl, beat butter with electric mixer for 30 seconds. Add sugar; beat until well combined. Beat in eggs, one at a time, until combined. Beat in mashed banana and vanilla.

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  • Add buttermilk mixture and flour mixture alternately to beaten mixture, beating on low speed after each addition until just combined. Pour into prepared cake pans.

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  • Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. (Cool one layer thoroughly. Wrap and freeze for another time.)

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  • For each serving, ladle 1/4 cup of the warm Butterscotch-Caramel Sauce onto a warm dessert plate. Slice the warm cake; place slices of cake on sauce. Top with banana slices, a scoop of ice cream, more sauce, and the pecans. Makes 10 servings.

Tips

Prepare the cake as directed. Remove layers from pans; cool thoroughly. Before serving, wrap a cake layer in foil. Warm in a 350 degree F oven for 15 minutes. Serve as directed.

*

To make sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts (Warm Banana Cake with Butterscotch-Caramel Sauce)

655 calories; 18 g total fat; 109 mg cholesterol; 390 mg sodium. 120 g carbohydrates;

Butterscotch-Caramel Sauce

Ingredients

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Directions

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  • In a medium heavy skillet, combine brown sugar, corn syrup and butter. Cook and stir over medium heat until sugar dissolves and the sauce mixture begins to boil. Remove from heat; cool slightly. Stir in half-and-half or light cream. Serve the sauce warm. Makes 2-1/4 cups.

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