My baking mojo seems to have put in appearance recently and I’m trying out a few things I’ve not done before. So from Short and Sweet and appearing here in a slightly different version, this morning I’ve made butterscotch banana cake. The new thing for me was the caramel, which I feel is a bit daunting. But it’s not, really, it’s not, just keep an eye on it. I wasn’t too sure how large to leave the banana pieces so didn’t let it cook too long. It looked a bit bare when I took it out of the oven so I’ve topped it with some lemon icing, just lemon juice and icing sugar. Very moist, not soggy or stodgy.