This decorative banana dessert is topped with a decadent rum butterscotch sauce and is a delightful way to round off a meal!
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For the caramel
- 50 g unsalted butter, plus extra to grease
- 100 g light brown soft sugar
- 2 -3 medium bananas, as straight as possible
For the cake
- 100 g unsalted butter, softened
- 175 g light brown soft sugar
- 200 g self-raising flour
- 1/2 tsp. bicarbonate of soda
- 2 medium eggs, beaten
- 1 tsp. vanilla bean paste
- 75 g soured cream
For the rum butterscotch
- 40 g unsalted butter
- 50 g light brown soft sugar
- 50 g soured cream
- 1 Tbsp. spiced golden rum
- Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease a 900g (2lb) loaf tin. For the caramel, melt butter and sugar in a heavy-based medium pan, stirring to dissolve sugar. Bring up to a bubble then pour into prepared tin.
- Step 2Halve bananas lengthways and trim ends. Cut into shorter lengths, to exactly fit the width of the base of the tin. Arrange in a single layer in base of tin, cut-side down and fittingly snugly.
- Step 3For the cake, in a large bowl using a handheld electric whisk, beat butter, sugar and a large pinch of salt until pale and fluffy – about 5min. Sift together flour and bicarb. Beat eggs and vanilla into butter mixture. Beat in half the flour mixture, alternating with half the soured cream, then repeat, until both are fully incorporated.
- Step 4Spoon batter on top of bananas; smooth to level. Bake for 55min, or until a skewer inserted into the centre comes out clean. Cool in tin for 5min (no more) before inverting on to a serving plate to cool.
- Step 5Meanwhile make the rum butterscotch. Heat butter, sugar and soured cream in a pan, stirring to dissolve the sugar. Bubble for 2min, then remove from heat and stir in rum. Serve cake just warm or at room temperature with the sauce poured over/on the side.
Get ahead
If serving at room temperature, make cake up to 6hr ahead. Cool for 5min in tin, then invert on to a serving plate. Cool, then loosely cover with foil. To serve, make rum butterscotch.
Per Serving:
- Calories: 504
- Protein: 5g
- Total fat: 24g
- Saturates: 15g
- Carbs: 65g
- Total sugars: 45g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
