Salted Butterscotch Banana Bundt Cake

Recipe by Janet Gill, Canton, Ohio | First place, 3204, Class No. 7, 2016

Baking Temperature: 325 degrees | Baking Time: 50-60 minutes | Yield: 1

Ingredients:

• 2 T. turbinado or raw sugar
• 1 ¾ C. flour
• 1- 3.4 oz. box instant butterscotch pudding mix
• 1 t. baking powder
• 1 t. baking soda
• 4 medium very ripe bananas
• 4 eggs, lightly beaten
• ½ C. oil
• 1 C. brown sugar
• 1 t. vanilla
• 1 ¼ t. kosher salt, divided
• ½ C. toffee bits
• ¼ C. butterscotch chips
• 1 T. unsalted butter
• 2 T. heavy cream
• Coarse sea salt for sprinkling

Instructions:

• Preheat oven to 325°F. Spray a 10-12 C. Bundt pan well with cooking spray. Sprinkle turbinado sugar evenly to coat pan.
• In a large bowl, whisk together flour, pudding mix, baking powder and baking soda. Set aside
• Mash 3 of the bananas in a large bowl. Cut the remaining banana into 1/4” pieces and set aside. Add the eggs, oil, sugar, vanilla and 1 t. salt to the mashed bananas, whisk to combine. Add the flour mixture and mix until combined. Fold in diced bananas and toffee bits.
• Pour into prepared pan. Bake until a toothpick inserted in cake center comes out clean, 50-60 minutes. Let cake cool for 15 minutes before inverting cake onto wire rack to cool completely.
• Meanwhile, place butterscotch chips, butter, and cream and remaining ¼ t. salt in a small bowl. Microwave on high until chips just start to melt, 35-40 seconds. Whisk until smooth. Cool 5 minutes then drizzle on top of cake. Lightly sprinkle with sea salt.