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One of my favourite things about baking is the creativity and boy did I get creative with this month’s Cake Slice Bakers bake.
My choice this month was banana split cake and whilst I stuck to the core ingredients I deviated from the fillers or add ins. See, I wasn’t really feeling the combination of pineapple and coconut along with glace cherries, so I switched things around a bit and added a different icing to the Cream cheese one that was listed, as to be honest I’m not a fan of this particular glaze.
When I think of Banana Splits I think if of banana alongside ice cream, chocolate, nuts and candy. So basing my bundt around this I’ve created this candy stuffed banana bundt with a banana butterscotch glaze.
What you’ve got yourself here is a simple banana bread recipe that has a mixture of pecans, dried cherries, butterscotch pieces, m&ms, peanut m&ms with a dash of vanilla extract and butterscotch flavouring.
A dense cake is crammed full of delicious treats which I would totally garnish my banana split with, all that’s missing from this is the ice cream.
You could add a scoop alongside this, now isn’t that food for thought.
I kept the glaze for this really low-key and simply made a quick buttermilk glaze which I flavoured with LorAnn butterscotch oil and a new to me ingredient LorAnn banana baking emulsion. You guy’s, this stuff is so so good!!
I can see myself using a lot more of this. Using a combination of this as well as the butterscotch flavouring you get a bannoffee flavoured icing. It well and truly is the icing on the cake.
Now let’s see what the other Cake Slice Bakers baked this month
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Yields – One Bundt Cake
- 360 grams (3 cups) Plain flour
- 1 teaspoon Baking powder
- Pinch of Maldon sea salt
- 3 Large eggs
- 250 ml (1 cup) Rapeseed oil
- 125 ml (1/2 cup) Buttermilk
- 5 Medium (2 cups) Mashed Banana’s
- 50 grams (1/2 cup) Toasted pecans, roughly chopped (keep a handful aside)
- 1 teaspoon Pure vanilla extract
- 10 drops LoraAnn Butterscotch oil
- 100 grams (1 cup) Dried sour cherries
- 100 grams (1/2 cup) Butterscotch pieces (keep a handful aside)
- 200 grams (2 cups) M&M’s (chocolate and peanut) (keep a handful aside)
- 250 grams (2 cups) Icing sugar, sifted
- 3 tablespoons Buttermilk
- 1/2 teaspoon LorAnn Banana Baking Emulsion
- 3 drops LorAnn Butterscotch Oil
- Pre-heat the oven to 175C (350F) and spray a large bundt tin with cake release spray. Set aside.
- Combine the flour, baking powder and salt in a large bowl. In a separate bowl mix together the eggs, oil and buttermilk. Add this to the dry ingredients mixing until just moistened.
- Stir in the bananas, pecans, vanilla extract, butterscotch oil, dried cherries, butterscotch pieces and m&ms.
- Spoon into the bundt tin, smooth the top and bake for 50 minutes – 1 hr or until a cake tester inserted into the centre comes out clean.
- Leave in the tin on a wire rack for 15 minutes before transferring to the wire rack to cool completely.
- Once cool making the icing by sifting the icing sugar into a medium bowl then add the buttermilk, banana baking emulsion and butterscotch oil. Mix until smooth adding more icing sugar if to runny or more buttermilk if to thick. Spoon over the bundt cake then sprinkle on the reserved add ins.
* Recipe adapted from The Southern Cake Boon – Southern Living
* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
* Keep in a cool, dry place away from direct sunlight.