Banana Cake with Butterscotch Fudge Frosting
This lovely cake is reminiscent of banana bread but fluffier and with a luscious butterscotch frosting drizzled over top. Delightful way to use up ripe bananas. Perfect for holiday parties or company.
Equipment
- 1 9x13" glass baking dish
- 1 small sauce pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously chopped
Ingredients
CAKE:
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened (1 stick)
- 1 cup plain Icelandic yogurt or Greek yogurt or sour cream
- 2 large eggs
- 4 large ripe bananas mashed with a fork
- 2 tsp. vanilla extract
- 3/4 tsp. salt
- 1 tsp. baking soda
- 1/2 cup walnuts finely diced
BUTTERSCOTCH FUDGE FROSTING:
- 12 oz. pkg. butterscotchip chips
- 14 oz. can sweetened condensed milk
- 1 tsp. vanilla extract
Instructions
CAKE:
- Mix sugar, butter, Greek yogurt or sour cream, eggs, vanilla, salt and baking soda with an electric mixer until smooth and well mixed.
- Add flour, bananas and walnuts.
- Stir with a wooden spoon until combined.
- Spray a 9x13” glass baking dish with cooking spray.
- Spread cake mixture into prepared dish.
- Bake at 350° for about 45 minutes or until a toothpick inserted in center comes out clean.
- Cool completely before frosting.
BUTTERSCOTCH FUDGE FROSTING:
- Melt the butterscotch chips and condensed milk in a saucepan over low to medium heat until smooth.
- Remove from heat.
- Add vanilla and whisk into mixture.
- Spread frosting very quickly over cake.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 474kcalCarbohydrates: 83gProtein: 8gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 53mgSodium: 324mgPotassium: 304mgFiber: 2gSugar: 58gVitamin A: 343IUVitamin C: 4mgCalcium: 106mgIron: 2mg
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