You must be wondering what is Kristy doing with this cake....giving such a name called B/B !
haha.... Na... B/B is actually just a short form stand for Butterscotch & Banana. I'm sure you know what is actually going on here now. Yeah, it is a butterscotch banana sour cream crunch cake I'm making today. I know it's not easy to get butterscotch chips here in Malaysia but you can somehow replace it with something else if possible but still butterscotch taste the best.
Ingredients :
(A)
125gm butter, softened
100gm sugar
2 eggs
(B)
3 bananas, mashed
1/2 cup sour cream
1 tspn vanilla extract
(C)
2 cups all purpose flour
1 tspn cinnamon powder
1 tspn baking powder
1 tspn baking soda
1/4 tspn salt
(combine all & mix well)
(D)
1 cup butterscotch chips
Method :
(1) cream ingredients (A) till fluffy and well mixed.
(2) stir in ingredients (B) & hand mix till combined.
(3) now, slowly fold in ingredients (C) and mix till well combined.
(4) finally, fold in butterscotch chips and mix well.
(5) place batter to a greased bundt cake pan and then bake at preheated oven 175'C for about 45 mins.
(6) once it's done, leave to cool for 10 mins before removing from tray.
This cake came just right out from my new silicon mould. How do you like it? I actually bought a few new silicon moulds a few days ago with less than RM50. Great bargain ! Here let me show you what I bought for my belated birthday.
hehe....
Looking forward to try them all out soon.
Love the crunch crust of this cake and the butterscotch flavour simply irresistible....plus the addition of banana is totally up to the sky. Ooooo....No kidding ! Very addictive. Hope you guys will love it too.
