Print

Banana Butterscotch Loaf Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

This Banana Butterscotch Loaf is a moist and flavorful cake that combines ripe bananas with a rich butterscotch topping. Perfect for a comforting dessert or an indulgent snack, this loaf features a tender crumb with the subtle crunch of walnuts and shredded coconut, enhanced by the luscious warmth of homemade butterscotch sauce poured over the top right after baking.

Ingredients

Scale

Cake Ingredients

  • 3 eggs
  • 2 cups / 400g white granulated sugar
  • 1 ⅓ cups / 330 ml vegetable oil
  • 3 ripe bananas
  • ⅓ cup / 80ml buttermilk or sour cream
  • 1 Tablespoon / 15 ml vanilla essence
  • 3 ½ cups / 420g all purpose (plain or cake) flour
  • 1 teaspoon / 5 ml baking powder
  • Pinch of salt
  • ¼ cup / 25g shredded coconut (unsweetened)
  • ½ cup / 60g walnuts (optional)

Butterscotch Sauce

  • ½ cup / 100g brown sugar
  • 5 Tablespoons / 70 g butter
  • 4 Tablespoons / 60ml heavy cream (whipping cream)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and line a 22 x 13 cm (9 x 5 inch) loaf pan with baking paper to ensure easy removal of the cake.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, white granulated sugar, vegetable oil, ripe mashed bananas, buttermilk or sour cream, and vanilla essence until combined.
  3. Sift Dry Ingredients and Combine: In a separate bowl, sift the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring gently to combine.
  4. Add Coconut and Walnuts: Fold in the shredded coconut and walnuts if you are using them, distributing them evenly throughout the batter.
  5. Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top if necessary. Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the center comes out clean.
  6. Prepare Butterscotch Sauce: While the cake is baking, place the brown sugar, butter, and heavy cream in a small pot over gentle heat. Stir continuously until the sugar dissolves and the mixture begins to bubble, then remove from heat.
  7. Apply Butterscotch Sauce: When the cake is done, immediately pierce the surface all over with a skewer. Pour the hot butterscotch sauce evenly over the top of the cake, allowing it to soak in as the cake cools in the pan.
  8. Cool and Remove from Pan: Allow the cake to cool completely in the pan. Once cooled, gently loosen the edges with a spatula and lift the loaf out using the baking paper.

Notes

  • Note 1: To check if the cake is done, insert a skewer or toothpick into the center – it should come out clean or with just a few moist crumbs attached.
  • You can substitute buttermilk with sour cream if preferred; both help keep the cake moist and tender.
  • Walnuts add a nice crunch and flavor but can be omitted or replaced with other nuts like pecans.
  • The butterscotch sauce is best poured while hot to soak into the cake and add extra richness.
  • This loaf is best enjoyed within 2-3 days and can be stored covered at room temperature.

Keywords: banana loaf, butterscotch loaf, banana bread, homemade loaf cake, nutty banana cake, coconut banana cake, dessert loaf

Find it online: https://delishfamilyrecipe.com/banana-butterscotch-loaf-recipe/