Banana and Butterscotch Layer Cake

26 Oct

This moist all in one banana sponge cake is layered with cream, walnuts and sliced banana, and finished with a drizzling of butterscotch sauce. You can make this really quickly in a food processor or just mix it together using a wooden spoon or electric beater in the conventional way. Serve as a delicious dessert cake or as a special tea time treat.


  • 110g soft unsalted butter, plus extra for tins.
  • 250g self-raising flour.
  • 1 level tsp baking powder.
  • 275g caster sugar.
  • 2 large eggs, lightly beaten.
  • 3 ripe medium-sized bananas, peeled and mashed.
  • 1 tbsp lemon juice.
  • 55g walnut halves, roughly chopped.
  • 5 tbsp natural yogurt.

Butterscotch sauce

  • 55g Demerara sugar
  • 30g unsalted butter
  • 100ml fresh double cream.


  • 200ml fresh double cream, whipped.
  • 1 ripe large banana, peeled and chopped.


  • 55g walnut halves, crumbled into chunks.


  • Pre-heat oven to 180C / 350F / Gas 4.
  • Lightly grease two 20cm sandwich tins with butter, line the bases with baking parchment.
  • Sift the flour and baking powder together into a bowl and set aside.
  • Mix the butter and sugar until soft and creamy.
  • Gradually add the eggs and mix until light and fluffy.

  • Add the mashed bananas, lemon juice, chopped walnuts and yogurt and beat for a few seconds.
  • Add the sifted flour and baking powder and mix until well blended.
  • Divide the mixture between the cake tins.
  • Bake for 30-35 minutes or until well risen and firm to the touch.
  • Remove from the oven and allow the cakes to cool a little.
  • Remove them from the tins and cool completely on wire racks.
  • Meanwhile make the butterscotch sauce.
  • In a small saucepan, gently heat together all the ingredients , stirring continually with a wooden spoon, until the sugar is dissolved and the sauce is bubbling hot (handle this carefully as very hot sugar can cause bad burns). Remove from the heat and allow to cool completely.

  • To make the filling, gently stir the chopped banana into the whipped cream.
  • Place one of the sponge cakes onto a plate or board and spread over two-thirds of the filling. Then drizzle over half of the butterscotch sauce. Place the second sponge on top of the filling. Then cover the top of the cake with the remaining filling. To finish sprinkle with the crumbled walnuts and drizzle over the remaining butterscotch sauce.

I must admit i am not very fond of bananas at all but i did try a small piece…..ok a medium size piece of this cake and i surprisingly thought it was very tasty. The banana didn’t overpower it like i thought it would and i can honestly say i actually enjoyed it.

Recipe from Magical Christmas market booklet (available via Lidl) Recipe by Lesley Waters


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