If you know me, you know I like a bit of a cake. Home baked cake is miles better than any shop bought one, but it’s still a cake! (Translation: sugar, flour and all things not particularly healthy…)
So, if you are looking for some good cake with a bit of a healthy undertone, I can offer Banana and Butterscotch Loaf. I made it this afternoon and my husband was perfectly content with having it after dinner for pudding. So, you see, it is a very versatile cake…
The loaf is also perfect for an afternoon snack and will still be a better option than a Twix for your packed lunch. The loaf has a really nice texture, does not crumble too much and it is not too sweet to taste. And if you are still feeling guilty after Easter you can even omit the chocolate, but you will be missing out!
Banana & Butterscotch Loaf Cake Recipe
- 175 g plain flour
- 2 level teaspoons of baking powder
- 1/2 level teaspoon of bicarbonate of soda
- 1/2 level teaspoon of salt
- 175 g light muscovado sugar (or can be soft brown sugar)
- 2 large eggs
- 3 medium bananas – mashed
- 150 g of Butterscotch chocolate – chopped
- 150 g natural yogurt
- 100 g chopped pecan nuts
- 2 tablespoon’s of demerara sugar
First of all preheat your oven to 170 C or 150 C for fan oven (gas mark 3). Grease and line a 1.4 kg bread loaf tin with greaseproof paper. (that is large 2lb loaf tin or use 2 smaller ones – the loaf freezes fine too!) This really helps to take the loaf out afterwards, so do not try to skip it.
Put the flour, baking powder, bicarbonate soda and salt into a large bowl and mix together. In separate bowl, beat together the sugar and eggs until pale and fluffy. Stir in the bananas, chocolate, yogurt and half of the pecan nuts. Then add the flour mixture and gently mix all together. Spoon into tin and sprinkle with remaining pecans and the demerara sugar.
Bake for about 1 hr or longer. Wooden skewer should come out dry when you insert it into the centre. Mine took nearly 1.5 hr, so do not panic if after 1 hr the skewer is still a bit sticky. If you are using smaller tins, the cake will of course be ready quicker.
Afterwards cool in the tin on a wire rack and when cool take out, slice and enjoy with cup of coffee.
I’d love to know how you get on, so leave me a comment bellow if you are baking this cake!
More baking inspiration
- Marmalade & Chocolate Brownies >>
- Chocolate Pudding in a Mug >>
- Chocolate & Pear (no bake cake) >>
- Chocolate & Buttermilk Loaf Cake >>
- Oatmeal & Chocolate Brownies >>
- Chocolate Roulade >>
- Easy Chocolate Brownies >>