How To Make Sticky Toffee Banana Cake
This moist and tender banana cake is filled with warm flavors and topped with a sweet and decadent toffee sauce. Serve with chopped bananas and pecans.
Serves:
Ingredients
- 1¾cupsall purpose flour,spooned into measuring cup and leveled off with a knife
- 1tspbaking powder
- 1tspbaking soda
- ¼tspsalt
- 1stickunsalted butter,(½ cup), melted and slightly cooled
- ¾cupsugar
- 2largeeggs
- 1cupvery ripe bananas,mashed
- 2tbspfresh lemon juice
- 1½tspvanilla extract
- 1¼cupsheavy whipping cream
- ½cupdark brown sugar
- ½cuplight corn syrup
- 4tbspunsalted butter
- pinchsalt
- perfectly ripe bananas,sliced
- pecans,chopped
Instructions
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Preheat the oven to 350 degrees F. Butter and flour an 8×8-inch baking dish.
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In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
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In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
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On low speed, stir in the flour mixture until just incorporated. Do not over mix.
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Pour the batter into the prepared pan and bake for about 35 minutes until golden, and a tester inserted into the center comes out clean.
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Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves.
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Reduce the heat to medium-low and cook at a gentle boil for about 15 minutes, whisking occasionally, until the sauce is slightly thickened. It should be the consistency of maple syrup — it will continue to thicken as it cools. Remove the sauce from the heat and cool.
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Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake for about 6 minutes until the sauce is bubbling vigorously.
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Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles.
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Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
Nutrition
- Calories: 395.75kcal
- Fat: 21.72g
- Saturated Fat: 13.29g
- Trans Fat: 0.47g
- Monounsaturated Fat: 5.95g
- Polyunsaturated Fat: 1.02g
- Carbohydrates: 48.62g
- Fiber: 0.99g
- Sugar: 32.45g
- Protein: 3.78g
- Cholesterol: 95.39mg
- Sodium: 281.01mg
- Calcium: 63.34mg
- Potassium: 131.98mg
- Iron: 1.15mg
- Vitamin A: 212.58µg
- Vitamin C: 2.76mg
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