It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. Each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month I have been re-assigned my friend Rhonda’s blog: The Kitchen Witch! I was a bit surprised, as it was the first time I got the same blog in the club, so I double checked with Debbie, our group’s host, to make sure I could go ahead and choose something that Rhonda made. I was very happy to get Debbie’s ok, as I LOVE Rhonda’s recipes! Having already made 2 of her savoury dishes (Sweet Chilli and Orange Chicken Wings and Garam Masala and Preserved Lemon Hummus), I knew I wanted to try something sweet this time and I just could not get past this beautiful Banana Cake with Maple Butterscotch Sauce. I must admit this was not good, it was extraordinary. So much so, that I made it twice in 1 week! The first time, I had to give some away to my husband to take to work (or I would have finished it all by myself!) and the second time I took it to a friend’s get together. I am happy to report that in both the occasions, all that was left were crumbs… oh no, wait… not even those! That’s how good this cake is. It is very soft and moist and who doesn’t love the combination of banana and cinnamon? Even my eldest daughter, who does not like bananas, had seconds! The sauce is sinful and I think it goes amazingly well with the cake. I love butterscotch and I loved how maple syrup gave this sauce its very particular flavour. A delicious “must-try”! Enjoy everyone!
Thank you Rhonda for sharing yet another amazing recipe!
- 145 gms – 10 tbsp unsalted butter
- 200 gms – 1 cup granulated sugar
- 100 gms – ½ cup brown sugar
- 3 eggs
- 300 gms – 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp gound cinnamon
- 180 gms – ¾ cup sour cream
- 1 ½ cups mashed banana (approximately 3 or 4 bananas)
- Beat the butter and sugars with an electric mixer for 8 to 10 minutes or until pale and creamy.
- Add the eggs, one at a time and beat well (make sure the egg is well incorporated before adding the next one, or your batter may split).
- Add the flour, baking powder and cinnamon and mix well.
- Add the sour cream and mashed bananas and stir to combine.
- Pour the batter into a greased and floured Bundt pan and bake it in a pre heated oven at 180°C – 350°F for 50 to 60 minutes, or until cooked through (test with a toothpick, it should come out clean).
- Allow to cool in the pan for 10 minutes, then turn it out onto a cooling rake to finish cooling.
- Put the butter, brown sugar, syrup and cream in a saucepan and cook it over medium heat, stirring, until the sugar dissolves.
- Turn the heat up and bring the mixture to a boil, continue cooking on a low boil for 12 to 15 minutes or until it thickens.
- Cool to room temperature before pouring it over the cake.