Banana Butterscotch Pudding Cake
Golden banana cake with a gooey layer of butterscotch underneath. Adapted from Favorite Food at Home by Rachel Allen.
Yields: Serves 4-6
Ingredients
- For the cake:
- 1 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 egg, beaten
- 1 ripe banana, mashed (great use for overripe bananas)
- 1 cup milk
- 1 teaspoon vanilla
- 6 tablespoons butter, melted
- For the butterscotch layer:
- 1/2 cup brown sugar
- 2 tablespoons corn syrup
- 2/3 cup boiling water
- For serving:
- Freshly whipped cream, lightly sweetened (I added some vanilla bean to mine)
Instructions
Preheat oven to 350. Lightly grease a 9-inch pie plate.
In a mixing bowl, stir together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg, banana, milk, vanilla, and melted butter. Pour the wet ingredients into the dry and mix until combined. Pour the batter into the prepared pie plate.
To make the butterscotch layer, place a small saucepan on the stove on medium-high heat. Add the brown sugar, corn syrup, and boiling water to the saucepan. Stir to combine and bring the mixture to a boil. Drizzle the butterscotch over the cake batter (it will sink to the bottom as it bakes, creating the gooey butterscotch layer).
Bake in the preheated oven for 30-40 minutes, until golden and just set in the middle (the cake will be slightly jiggly, but you want it cooked through). Serve warm with freshly whipped cream.