Cooking food Lifestyle Uncategorized

Banana, Yoghurt, Coconut Butterscotch Syrup Cake … πŸ€—πŸ₯°πŸ˜»πŸ‘

October 28, 2019

What’s There Not To Like?

Well, of course if you don’t like some of those ingredients then there’s plenty to not like … but if you like bananas, yoghurt and coconut and moist deliciousness, then this is your bag, baby!!

We are going back up the coast to Wollongong again tomorrow – it will be a flying visit to see my Doctor in Sydney and then to head back down here for a bee-keeping course on Sunday.

We are terribly excited about our bees having arrived and the setting up of the first of what we hope will be many hives!!

I usually try to clear out the fridge so I don’t have to take too much food backwards and forwards and I had a couple of bananas that had seen better days, so along with the third of a tub of Greek yoghurt, I felt this cake would be in order.

Today I actually started feeling a bit better – hopefully the nasty infection I’ve had has passed – so another reason to celebrate with a delicious cake!

Getting It Together!

I made up my own recipe and I’m pretty happy with how well it turned out with a nice banana, coconut, tangy syrupy flavour.

After creaming the butter and brown sugar together I added three eggs, one at a time and some vanilla, (which I add to almost all my cake recipes along with a pinch of salt and I think it makes all the difference) and folded in a couple of cups of wholemeal flour, a touch of bi-carb soda, some coconut, smashed bananas and a cup of yoghurt with two handfuls of choc chips and it was ready to bake!

Of course, baking cakes is like so many other things in life – we remember how they made us feel and they’re a wonderful teachable and learning opportunity for our children, family and colleagues.

I so love bundt tins for my cakes – not only a pretty shape but also makes for a quickly baked cake too, but a loaf tin would serve as well!

Whipping up a cake like this takes me back to when my kids were little and we’d get in and make a delicious something, something with leftover bits and bobs, filling the house with that delicious cake baking aroma and two little faces anxiously “checking” the cake as it rose in the oven … aah! Good times!!

Fortunately, they too fondly remember such times of taking turns cracking the eggs, stirring the mixture, sharing the beaters and licking the bowl… and continue to enjoy cooking to this day!

I hope you can enjoy the experience of baking and eating this cake as much as I have in making it and enjoying it for afternoon tea!

The Recipe:

Ingredients:

150gm butter, softened for easy if beating

1 Cup brown sugar

3 eggs

2 teaspoons vanilla essence

2 Cups Self-Raising wholemeal flour

1/2 teaspoon bi-carb soda

Pinch salt

1 Cup shredded coconut

1 Cup Greek style yoghurt, unsweetened

2 ripe smashed bananas

A handful each of dark and white choc chips

Butterscotch Syrup:

50 gm butter

1/2 Cup brown sugar

1/2 Cup water

Method:

1. Pre-heat oven to 180Β°C

2. Beat butter until light and fluffy

3. Add brown sugar and beat until light and fluffy – about 4 minutes

4. Add eggs, one at a time and best for a minute or two after each addition

5. Add vanilla essence

6. Gently fold in sifted wholemeal self-raising flour, bi-carb soda, pinch salt, shredded coconut, Greek style unsweetened yoghurt, smashed bananas and chocolate chips – do not over-mix, just make sure the dry ingredients are moistened

7. Gently place in your bundt or loaf tin

8. Bake in a moderate oven, 180Β°C for 25 – 40 minutes … this is the tricky part as I like my cakes moist and so I don’t over bake them – start checking from 25 minutes to see how well cooked you prefer your cake!!

9. Allow your cake to cool for 5 minutes in the tray and set to making the butterscotch syrup by melting the butter with the brown sugar and then adding the water

10. Bring to the boil then remove from the heat and trickle over the turned out cake

11. Enjoy with a nice cup of tea or coffee – you could add some whipped thickened or clotted cream but we had ours as it came out of the oven!

Thank you for joining me in my little corner of the web!!

Donna πŸ§šπŸ»β€β™€οΈβ€οΈπŸ

I am participating in the following linkups:

Shelbee On The Edge #spreadthekindness linkup https://www.shelbeeontheedge.com/simply-earth-essential-oils-recipe-box-spreadthekindness-link-up-146/

Is This Mutton? #wowonwednesday linkup https://www.isthismutton.com/2019/10/a-life-at-work-40-years-ago-and-link-up.html

  • Reply
    shelbeeontheedge1
    November 4, 2019 at 3:30 pm

    Donna, this looks amazing! There are no ingredients in this that I don’t like so I am sure I would love this deliciousness. I pinned it to give it a try! And I am so excited for you with your bees! I can’t wait to read more about it. Thanks so much for linking up.

    Shelbee
    http://www.shelbeeontheedge.com

    • Reply
      donnadoesdresses
      November 4, 2019 at 9:18 pm

      Oh thank you – it was so good, Shelbee, and we are very excited about our bees and I will definitely do some posts on them!! Thank you for running the linkups – they’re a great deal of work for you!!
      Donna πŸ§šπŸ»β€β™€οΈβ€οΈπŸ

  • Reply
    Banana, Yoghurt, Coconut Butterscotch Syrup Cake … πŸ€—πŸ₯°πŸ˜»πŸ‘ β€” Donna Does Dresses | By the Mighty Mumford
    November 5, 2019 at 4:12 am

    […] Banana, Yoghurt, Coconut Butterscotch Syrup Cake … πŸ€—πŸ₯°πŸ˜»πŸ‘ β€” Donna Does Dresses […]

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