Salted Butterscotch Banana Bundt Cake Recipes

Steps:

• Preheat oven to 350 F. Generously grease and flour a large Bundt or tube cake pan. In a small bowl, microwave 1-1/3 cups of the butterscotch chips 30 seconds at power level 7, then stir and continue to microwave at 15-second intervals until melted. Set aside. In a large mixing bowl and using a hand mixer, beat the cake mix, eggs, mashed bananas, sugar, water, and oil as directed on cake mix box. Measure out 2-1/2 cups of the batter into a separate bowl then stir the melted butterscotch chips into it. Alternating the two batters, spoon into the cake pan. (My pan was about 3/4 full). Bake for 45-55 minutes, or until center tests done with a wooden toothpick. Cool in pan on a wire rack for 20 minutes then remove cake to rack to cool completely. Place the remaining 1/3 cup butterscotch chips in a small plastic ziptop bag and microwave for a few seconds at a time, kneading it with your fingers in between, just until it's smooth. Snip off a small corner from one side of the bag and pipe over cake.

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
• Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• Drizzle cake with caramel topping. Sprinkle with kosher salt.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt®.
• Combine flour, baking soda, baking powder, and salt in a bowl.
• Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.

Steps:

• Preheat oven to 350 degrees. Grease and flour (or spray with non-stick cooking spray) a bundt pan and set aside.
• In a large bowl, mix together the dry cake mix (don't prepare it as directed on the box), dry pudding mix (don't prepare it as directed on the box), water, eggs, and oil. Combine until fully incorporated.
• Add the mashed bananas into the bowl and mix until combined.
• Pour the batter into the greased bundt pan and bake for 45-48 minutes (or until a toothpick inserted in the middle comes out clean).
• Pull the cake out of the oven when finished baking and let cool for about 45 minutes before inverting onto a plate.
• When the cake has cooled, top with Butterscotch Glaze and serve.

Steps:

• Mash the ripe bananas; set aside.
• Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
• Combine mashed bananas, sugar, eggs and melted butter. Blend well.
• Alternately blend flour mixture and milk. Stir in nuts (if using) and butterscotch chips, but leaving a little behind to sprinkle on top.
• Pour into greashed 9-1/2-inch loaf pan.
• Sprinkle top with reserved nuts and chips.
• Bake at 350° for 60 minutes (or shorter time for smaller loaves).
• Cool.

Steps:

• Preheat oven to 375°F.
• Grease 10-cup Bundt pan or round tube pan.
• Microwave 1-1/3 cups butterscotch morsels in medium, uncovered, microwave-safe bowl on medium-high(70%) power for 1 minute.
• STIR.
• The morsels may retain some of their original shape.
• If necessary, microwave an additional 10 to 15 second intervals, stirring just until morsels are melted.
• Combine cake mix, eggs, bananas, vegetable oil, water and granulated sugar in large mixer bowl.
• Beat on low speed until moistened.
• Beat on high speed for 2 minutes.
• Stir 2 cups batter into melted morsels.
• Stir chocolate chips and chopped nuts into remaining batter.
• Alternately spoon batters into prepared baking pan.
• Bake 35-45 minutes or until wooden pick inserted in cake comes out clean.
• Cool in pan for 20 minutes; invert onto wire rack to cool completely.
• Place remaining morsels in small, heavy-duty plastic bag.
• Microwave on medium-high(70%) power for 30 seconds; knead.
• Microwave an additional 10-15 second intervals, kneading until smooth.
• Cut tiny corner from bag; squeeze to drizzle over cake.