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Banana Butterscotch Cake


1¼ cups caster sugar
1½ tablespoons water
1½ cups banana flesh, chopped into ¾ inch pieces
1 tablespoon butter
2 teaspoons vanilla extract
¾ cup sunflower oil
2 eggs, beaten
¼ cup plain yoghurt
1½ cups plain flour
¾ cup wholemeal flour
2 teaspoons mixed spice
2 teaspoons baking powder
½ teaspoon baking soda


Preheat oven to 350˚F (175˚C).

Add ¾ cup caster sugar and water to a frying and bring to the boil. Next cook over a high heat until the sugar turns to a dark reddish caramel.

Add the banana pieces, butter and vanilla. Simmer until bananas break up in the caramel and the mixture is thick.
Transfer to a plate and leave to cool.

In a large bowl add remaining ½ cup castor sugar, oil and eggs and mix until well combined. Mix in bananas and yoghurt.

In a seperate bowl sift together flours, spice, baking powder, baking soda and gradually add to banana mixture.

Pour the cake batter into a greased 8 inch (20cm) square cake pan.

Bake for 50-55 minutes or until skewer comes out clean.

Leave in pan for 10 minutes before turning out onto a cooling rack.