Banana Butterscotch Bundt Cake

As promised a banana bake for AlphaBakes 'B' this month. I decided to make it a triple B - Banana Butterscotch Bundt cake! My friend bought me these butterscotch chips from America last year so I'm pleased to finally put them to good use. I made up the recipe based on the ingredients I wanted to use and also from looking at lots of recipes and my own experience. The final result - AMAZING! Everyone really loved it and I even managed to convince a non-cake eating person to have a slice and she said it was delicious! 

The butterscotch really complements the banana flavour and the pecans add a lovely crunch and taste. I also used a bit of yoghurt to make the cake extra moist. A definite bake again except for the sad fact that I've run out of butterscotch chips! If you have any, I'd highly recommend trying this recipe. 

If you don't already know, AlphaBakes is a monthly blogging challenge hosted on alternate months by myself (host for this month) and Caroline from Caroline_Makes. We use a random letter generator to pick a random letter from the alphabet each month and the idea is to bake with that letter as the main ingredient or name of bake. You have until the 25th April to submit your brilliant 'B' entries to me so get baking! 

 my precious bag of butterscotch chips - thank you C! 

 adding the butterscotch chips and pecan to the batter (I know it looks like a lot but I made a double recipe)

 which meant I had enough for a few mini bundt cakes as well :) 

 perfect with a cup of tea. Who wants a slice? 

An original recipe by bakingaddict

This is for 1 recipe - I made a double recipe to yield 1 large bundt cake and 5 mini bundt cakes. 

3 ripe bananas

225g self-raising flour

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

150g brown sugar

2 eggs

1/2 cup vegetable oil

60mls milk

60g yoghurt

100g pecan nuts

150g butterscotch chips

• Preheat the oven to 180C.
• Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg in a bowl and set aside.
• In a large bowl, mash the bananas.
• Add the eggs one at a time. 
• Add the sugar, oil, milk and yoghurt and mix well.
• Add in the dry ingredients and mix.
• Finally stir in the butterscotch chips and pecan nuts.
• Spoon into a bundt cake pan.
• Bake for approximately 50 minutes for a large bundt cake, 20 minutes for mini bundt cakes. 
• A skewer inserted in the middle should come out clean.
• You may need to cover with foil if it starts browning too much.