Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sticky Toffee Banana Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 23 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 10 minutes
  • Yield: 9 to 12 servings

Description

Sticky Toffee Banana Cake is a warm, comforting dessert perfect for all ages, featuring a moist banana cake topped with a rich, homemade toffee sauce. Enhanced with ripe bananas and a luscious sauce, this cake is great served slightly warm with optional pecans and fresh banana slices.

Ingredients

For the Cake

  • 1¾ cups all purpose flour, spooned into measuring cup and leveled-off with a knife
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick (½ cup) unsalted butter, melted and slightly cooled
  • ¾ cup sugar
  • 2 large eggs
  • 1 cup very ripe mashed bananas, from 2-3 spotty bananas
  • 2 tablespoons fresh lemon juice
  • 1½ teaspoons vanilla extract

For the Toffee Sauce

  • 1¼ cups heavy whipping cream
  • ½ cup dark brown sugar
  • ½ cup light corn syrup
  • 4 tablespoons unsalted butter
  • Pinch salt

For Serving

  • Sliced perfectly ripe bananas
  • Chopped pecans

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Butter and flour an 8×8-inch baking dish to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
  3. Combine Wet Ingredients: In the bowl of an electric mixer, blend the melted butter and sugar until combined. Beat in the eggs one at a time, then mix in the mashed bananas, fresh lemon juice, and vanilla extract thoroughly.
  4. Incorporate Dry Ingredients: Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Stir until just combined, careful not to overmix to keep the cake tender.
  5. Bake the Cake: Pour the batter into the prepared pan and bake for about 35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  6. Make the Toffee Sauce: While the cake bakes, combine heavy cream, dark brown sugar, light corn syrup, butter, and a pinch of salt in a heavy small saucepan. Bring to a boil over high heat while whisking to dissolve the sugar. Lower heat to medium-low and simmer at a gentle boil, whisking occasionally, until slightly thickened and resembling maple syrup, about 15 minutes. Remove from heat and let cool slightly.
  7. Add Toffee Sauce and Re-bake: Spoon about ⅓ cup of the prepared toffee sauce over the baked cake evenly. Return the cake to the oven and bake for an additional 6 minutes or until the sauce bubbles vigorously.
  8. Cool and Serve: Allow the cake to cool in the pan on a wire rack for at least 30 minutes. Cut into 9 squares or 12 rectangles. Serve warm or at room temperature with extra warm toffee sauce, garnished with sliced bananas and chopped pecans if desired.

Notes

  • The toffee sauce can be made up to 2 days in advance; cover and refrigerate. Rewarm gently before using. If too thick after cooling, thin with additional heavy cream.
  • The cake (without toffee sauce) freezes well for up to 3 months. Cool completely, then double-wrap securely with aluminum foil or freezer wrap. Thaw on the countertop overnight before reheating with the toffee sauce as directed.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/sticky-toffee-banana-cake-recipe/