This cake tastes so good, you'll be surprised at how easy it is to make. The main cake part is made of aquafaba, the liquid you find in a can of canned chickpeas. If you don't have any, use about 5 egg whites. Sometimes I use a mixture of both. Since the cake is so light and fluffy, the butterscotch chips mix with the banana and sink to the bottom, making a luxurious sticky butterscotch sauce to use as topping. Don't worry, it ribbons itself in the middle of the cake, too. What a delight!
I did not use any added butters or oils to this cake because the banana and the butterscotch added all the creaminess necessary.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6-8 servings
Ingredients:
Steps:
