Butterscotch banana cake

Ingredient:

• ¾ cup (150g) granulated sugar
• ¼ cup (60ml) water
• 250g bananas, chopped into 2cm pieces
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Cake:

• ½ cup (100g) granulated sugar
• ¾ cup (180ml) canola oil
• 2 large eggs
• ¼ cup (65g) plain yogurt
• 1 teaspoon vanilla extract
• 1 cup + 1 tablespoon (150g) all purpose flour
• ½ cup + ½ tablespoon (75g) whole wheat flour
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• pinch of salt

IntruksiMake the butterscotch bananas: 

• tip the sugar into a frying pan with the water and cook over medium heat stirring until sugar is dissolved – after that, do not stir again. Bring to the boil then cook over high heat until the sugar turns to a dark reddish caramel. Add the banana pieces, butter and vanilla – carefully, caramel may spit – and simmer, stirring occasionally, until the bananas break up in the caramel and the mixture is thick. Spoon on to a plate and leave to cool.
• Preheat the oven to 180°C/350°F. Butter a 20cm square pan and line the base with baking paper. Butter the paper as well*. 
• Beat the sugar with the oil and eggs until thick and slightly aerated, then beat in the bananas, yogurt and vanilla. Sift the flours, cinnamon, baking powder, baking soda and salt together over the bowl, then fold this through the banana mixture.
• Spoon the mixture into the prepared pan and bake for about 50 minutes or until golden, risen and a skewer inserted comes out clean.

Notes:

• I used a pan with a removable bottom and did not line it with baking paper – just buttered it really well, especially in the corners

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