Banana Pudding Cakes with Cognac Butterscotch Sauce
This Banana Pudding cake is a sweet treat for all those tired of the same old banana bread. Cognac butterscotch sauce brings it to a whole new level!
Servings: 6 Servings
Ingredients
Banana Pudding Cakes
- 1.25 cups Sugar
- 20 tablespoons Butter room temperature
- 6 Eggs
- 2 cup Banana Puree
- 1.25 cups All Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoons Salt
- 2 teaspoons Ground Cinnamon
Cognac Butterscotch Sauce
- 3 tablespoons Dark Karo Corn Syrup
- 0.5 cups Light Brown Sugar
- 0.5 cups Heavy Whipping Cream
- 2 teaspoons Butter
- 0.25 teaspoons Salt
- 1 teaspoon Ground Ginger
- 0.25 cups Cognac
Instructions
Banana Pudding Cakes
- Preheat oven to 350. Prepare 8x8” brownie tin with baking spray and paper.
- Measure flour, baking powder, salt, and cinnamon and sift twice, set aside.
- On a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 2-3 minutes. Add eggs one at a time, beating well to combine after each addition. Scrape mixing bowl and blend well.
- Beat in bananas, then gently mix in sifted dry ingredients. Finish folding in off the mixer.
- Pour in prepared baking tin and bake in bottom middle of oven till a skewer inserted in the middle comes clean, 25-30 minutes.
- Cool and invert onto serving tray, brush with cognac butterscotch sauce while still warm and serve with fresh sliced bananas and crème fraiche.
Cognac Butterscotch Sauce
- Put all ingredients except Cognac in small saucepan and gently bring to the boil.
- Reduce heat slightly and simmer for 10 minutes, stirring regularly until sauce is thick and smooth, then stir in Cognac.
- Strain and cool.