The_AustralianWomensWeeklyFood-Issue23_2017

“Don’ waste overripe bananas.

Freeze them whole then, once

thawed, use in cakes and muffins.”

Louise Patniotis, Food Editor, Food Studio

LAYERED BANANA

BUTTERSCOTCH CAKE

PREP + COOK TIME 2 HOURS

(+ COOLING & REFRIGERATION) SERVES 12

You need 4 overripe large bananas

for this recipe.

375g butter, softened

2 cups (440g) caster sugar

6 eggs

2 cups mashed overripe bananas

3 cups (450g) self−raising flour

½ cup (75g) plain flour

3 cups (360g) pecan halves

BUTTERSC OTCH FROSTING

1½ cups (300g) firmly packed

brown sugar

¾ cup (180ml) pouring cream

185g butter, chopped

375g cream cheese, softened

BUTTERSC OTCH SAUCE

185g butter, chopped

1 cup (220g) firmly packed

brown sugar

1 cup (250ml) pouring cream

1 Preheat oven to 180°C/160°C fan.

Grease two deep 20cm round cake

pans; line bases with baking paper.

2 Make butterscotch frosting and

butterscotch sauce.

3 Beat butter and sugar in a large

bowl with an electric mixer until light

and fluffy. Beat in eggs, one at a time.

Stir in banana, then sifted flours. Divide

mixture between pans; level surfaces.

4 Bake cakes for 50 minutes or until

a skewer inserted into each centre

comes out clean. Stand cakes in pans

for 5 minutes before turning, top−side

up, onto wire racks to cool.

5 Place nuts, in a single layer,

on an oven tray; Roast in oven

for 10 minutes or until browned

128 AWW FOOD • ISSUE TWENTY THREE