Golden Banana Butterscotch Bundt Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease a 10–12 cup bundt pan thoroughly with 1 tablespoon softened butter or nonstick spray and dust lightly with 1 teaspoon light brown sugar, tapping out excess. This helps create a golden crust.

Combine dry ingredients

In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly distributed. Set aside.

Cream butter and sugars

In the bowl of a stand mixer (or large mixing bowl with hand mixer), beat 3/4 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar on medium speed for 2–3 minutes until light and fluffy and slightly paler.

Add eggs and flavor

Add the 3 large eggs one at a time, beating briefly after each addition until incorporated. Mix in 2 teaspoons vanilla extract.

Incorporate bananas and wet ingredients

Stir in 1.5 cups mashed ripe bananas, 1/4 cup vegetable oil and 1/2 cup sour cream until homogenous. Scrape down the bowl so no streaks remain.

Combine wet and dry

With the mixer on low speed, add the dry ingredients in three additions, alternating with two small additions of the banana mixture if needed, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.

Fold in chips

Using a spatula, gently fold in 1 cup butterscotch chips (or toffee bits) until evenly distributed.

Bake

Pour batter into the prepared bundt pan and smooth the top. Bake in the preheated 350°F (175°C) oven for 45–55 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs (not wet batter) and the cake is golden on top.

Cool

Allow the cake to cool in the pan on a wire rack for 15 minutes. Run a thin knife around the inner and outer edges of the pan to release, then invert onto the rack and remove the pan. Cool another 20–30 minutes before adding sauce so the cake retains structure.

While the cake bakes or cools, make the toffee sauce. In a medium heavy-bottomed saucepan, combine 1 cup light brown sugar, 1/4 cup unsalted butter, and 1 tablespoon light corn syrup over medium heat. Stir continuously as the sugar melts and the mixture begins to bubble.

Once the mixture is bubbling and the sugar is fully dissolved (about 2–3 minutes), carefully whisk in 3/4 cup heavy cream. The mixture will steam and thin; continue to cook and stir for another 2–3 minutes until the sauce is smooth and slightly thickened.

Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. Taste and adjust salt or vanilla. If you prefer a thinner pourable sauce, add 1–2 tablespoons additional cream; for thicker sauce, simmer 1–2 minutes longer (watch closely). Let the sauce cool slightly so it thickens a little before pouring over cake.

Place the cooled bundt cake on a serving plate or cake stand. Spoon or drizzle a generous amount of the warm (not scalding) toffee sauce over the top, allowing some to run down the sides and pool at the base. Reserve extra sauce for serving so guests can add more.

If desired, sprinkle a pinch (about 1/4 teaspoon) of flaky sea salt over the sauce to accentuate the butterscotch flavors. Slice and serve warm or at room temperature with additional sauce on the side.

Storage: Store leftover cake loosely covered at room temperature for up to 2 days, or refrigerate (in an airtight container) for up to 4 days. Warm slices briefly before serving and reheat reserved sauce gently if chilled.