Ingredients

• For the butterscotch

• ¾ cup - 150g sugar
• 3.5oz - 100g soft butter (plus extra to grease the cake pan)
• 2 tbs water

• For the cake

• 1 cup - 250g of plain Greek yogurt
• 3 whole eggs
• 6 bananas
• ½ cup - 100g white sugar
• 1 tsp vanilla extract
• 1 whole lemon zest (peel only)
• 1½ cups - 200g of sifted all purpose (plain) flour
• ½ cup - 60g desiccated coconut
• 2 tsp baking powder
• Salt, pinch
• ¾ cup - 130g of grape seed or neutral vegetable oil

Steps

• Step 1

  Liberally grease the bottom and sides of a cake pan with butter. A non stick pan is preferable.

• Step 2

  For the caramel, add the sugar to a small saucepan with enough water to barely soak it. Place on medium heat until it is reduced and caramelised. Have your soft butter ready cut in pieces. Once the caramel has reached a nice brown colour, add the butter to the caramel one piece at a time as you swirl the pot to mix. (Be very careful not to splash as caramel will give you nasty burns) if in doubt, add the butter using a utensil. Once melted, use a spatula and stir until the caramel and butter have emulsified together. Pour directly into your cake pan and rotate the pan to evenly distribute the butterscotch to line the bottom right to the edges.

• Step 3

  To a large mixing bowl, add the yogurt, the whole eggs, sugar, vanilla extract, lemon zest and mix well using a whisk.

• Step 4

  Add the flour, coconut, baking powder, pinch of salt and the vegetable oil. Mix well.

• Step 5

  Peel and cut the bananas into approx one inch lengths (2.5cm). Arrange in the cake pan by placing the flattest part to the bottom directly on the butterscotch. Continue until fully covered.

• Step 6

  Pour in the cake batter on top of bananas. Flatten with a spatula and tap the pan several times quite vigously to remove any trapped air and send the batter to the bottom. Place in a preheated oven at 350°F – 180°C for 30 – 45 minutes or until the cake is cooked. Prick the cake in the centre using a skewer to be sure it’s cooked as different cake pans and ovens yield very different times.

• Step 7

  Once cooked, leave to cool 30 minutes before un-moulding.

Little Tips

If you have any butterscotch left in the bottom of the pan, simply reheat it on the heat and it will soften, using a pastry brush, brush the butterscotch back on the cake.