Choco-Banana Bundt (Cake)along with Hot Chocolate butterscotch

with Mouth watering flavors and great combination of Choco with Butterscotch let try once


  • 1.Pre-heat oven to 160°C and grease a 24cm bundt pan.
  • 2.In a stand mixer fitted with the paddle attachment, beat butter, cream cheese and sugar together until thick and pale. With the motor running, add eggs, 1 at a time, beating well after each addition. Add banana and beat until combined. Sift cocoa and flour together. Turn off mixer and fold through cocoa mixture and buttermilk.
  • 3.Pour into prepared pan and bake for 1 hour 30 minutes or until a skewer inserted into cake comes out clean. Cool for 15 minutes in pan, then turn out onto a wire rack.
  • 4.Make butterscotch when ready to serve. Place butter and sugar in a saucepan over medium-low heat, stirring until sugar is dissolved. Add cream and bring to a simmer. Simmer for 5 minutes or until slightly thickened, then stir in chocolate and simmer, stirring, for 2 minutes or until melted and smooth. Pour butterscotch over cake just before serving.


  • 200g unsalted butter, at room temperature
  • 250g cream cheese, at room temperature
  • 300g brown sugar
  • 4 eggs
  • 300g ripe bananas, mashed
  • 100g good-quality dark cocoa, sifted
  • 2 cups (300g) self-raising flour, sifted
  • 1 cup (250ml) buttermilk


  • 120g unsalted butter, chopped
  • 200g brown sugar
  • 1 cup (250ml) pure (thin) cream
  • 50g dark (70%) chocolate, chopped

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