Vegan Butterscotch Blonde

This recipe is based off another recipe I have posted before (Garbanzo Bean Chocolate Cake) but altered a little bit so it is something my sister can enjoy without having her allergens in it.  This experiment turned out very well, even my grandmother wanted the recipe so she could make it for her friends who were coming over to play bridge the following well.
I really like this recipe because there is not much mess to clean up and the food processor does most of the work for you.  Even though it is gluten free and vegan it tastes great. Most people won't believe you when you tell them what it is made up of.
I hope you enjoy it as much as my family does!
You can make this recipe without adding the white sugar and it still tastes great.

Vegan Butterscotch Blonde

1 1/2 cups butterscotch chips

1 can garbanzo beans, rinsed and drained

2 bananas

3/4 cups white sugar

1/2 tsp baking powder

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. Place the butterscotch chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until the butterscotch is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
3. Combine the beans and bananas in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted butterscotch and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.