What You’ll Need To Make Sticky Toffee Banana Cake
Step-by-Step Instructions
It’s important to use overripe bananas. The browner and spottier, the better. Begin by mashing them in a bowl, then set aside.
Next, whisk together the dry flour, baking powder, baking soda, and salt.
In a separate bowl, combine the melted butter and sugar.
Beat until combined.
Then add the mashed bananas, eggs, lemon juice, and vanilla.
Beat until combined.
Then mix in the dry ingredients.
Transfer the batter to a greased and floured 8-inch square baking dish.
And bake for 35 minutes, until golden.
Meanwhile, make the toffee sauce by combining the butter, heavy cream, corn syrup, and brown sugar in a medium saucepan. Whisk until the sugar dissolves.
Gently boil the sauce, whisking occasionally, until thickened to a syrup consistency, about 15 minutes. If it seems too thin, don’t worry, it will thicken more as it cools. Spoon about 1/3 cup of the toffee sauce over the baked banana cake.
And return to the oven to bake until bubbling, about 6 minutes.
Let the dish cool on a rack, then slice into squares when ready to serve.
Warm the toffee sauce and spoon generously over top. Top with fresh banana slices and chopped pecans, if desired. Enjoy!
Sticky Toffee Banana Cake
Serves 9-12- 1 3/4 cups cups all purpose flour, spooned into measuring cup and leveled-off with a knife
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, melted and slightly cooled
- 3/4 cup sugar
- 2 large eggs
- 1 cup very ripe mashed bananas, from 2-3 spotty bananas
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups heavy whipping cream
- 1/2 cup dark brown sugar
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter
- Pinch salt
- Sliced perfectly ripe bananas
- Chopped pecans
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
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.
On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
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. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup—it will continue to thicken as it cools. Remove the sauce from the heat and cool.
Spoon 1/3 cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.
Nutrition Information
Per serving (12 servings)Serving size: 1 slice (nutritional data includes sauce but not optional toppings)
Calories: 402, Fat: 22g, Saturated fat: 13g, Carbohydrates: 50g, Sugar: 27g, Fiber: 1g, Protein: 4g, Sodium: 231mg, Cholesterol: 95mg
