Banana Butterscotch Pecan Cake
Banana Butterscotch Pecan Cake
This Gluten Free Banana Butterscotch Pecan Cake is easy to love. It has delicious layers of Banana Bread Style Cake and Creamy Butterscotch Filling and is topped off with Tasty Candied Pecans. It’s really easy to make and is a great way to use up any over ripe Bananas. If you don’t have 2 round cake pans you could make the Banana Butterscotch Pecan Cake in a large lasagna style pan then ice it in the pan, instead of layering it.
Ingredients
For the Cake:
4 Ripe Bananas
1 Cup White Sugar
2 Egg
1/2 Cup Melted Butter
2 Cups Rice Flour
1/4 Cup Corn Starch
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
For the Butterscotch Frosting:
3/4 Cup Milk
3 Cups of Whipped Cream
1 Package of Instant Butterscotch Pudding Mix
For the Candied Pecans:
1/2 Cup Pecans
2 Tbsp Maple Syrup or (Table Syrup or Corn Syrup)
Directions
1. Pre Heat oven to 375 F.
2. Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder. Mix until well combined.
3. Spoon the batter into 2 greased round cake pans.
5. Bake for approximately 25 minutes. Then let cool completely.
6. Mix the instant pudding with the milk, until well combined. Gently stir in the whipped cream. Mix until smooth.
7. Place one of the cooled cakes onto the a plate or cake stand. Cover with 1/2 of the butterscotch whip mixture, then place the other cake on top of that. Spread the rest of the butterscotch mixture on top, then cover with the candied pecans.
For the Candied Pecans:
Pre heat oven to 325 F. Place the pecans onto a baking sheet, then drizzle the maple syrup over the them. Bake for 10-15 minutes turning half way. Remove from oven then let cool completely.
If you liked this recipe for Banana Butterscotch Pecan Cake, you may also like these recipes for:
White Chocolate Pistachio Cookies
Cherry Cheesecake with Chocolate Shortbread Crust
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