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Sticky Toffee Banana Cake

A twist on the classic banana bread, this sticky toffee banana cake is delicious all topped off with a rich caramel sauce. It's a perfect way to use spotty brown bananas. Enjoy this warm banana cake with a cup of tea or coffee, or even a nice dessert wine.
Prep Time15 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: British
Servings: 9

Ingredients

  • 1-3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick, 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1.5 cup mashed bananas from 3 very ripe bananas
  • 2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons vanilla extract

For the Toffee Sauce

  • 1-1/4 cups double cream
  • 1/2 cup dark brown sugar
  • 1/2 cup Lyle's Golden Syrup
  • 4 tablespoons unsalted butter
  • Pinch salt

For Serving

  • Sliced bananas
  • Chopped pecans or toasted walnuts

Instructions

  • Preheat the oven to 177°C/350°F. Butter and lightly flour a 20x20 cm (8x8 in) baking dish.
  • In a medium bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
  • In a large bowl, use an electric mixer to mix the melted butter and sugar until well blended. Add the eggs one at a time, mashed bananas, lemon juice and vanilla extract and mix well.
  • On low speed, stir in the flour mixture in batches until just incorporated. Be sure to fold in the flour pockets.
  • Pour the batter into the prepared pan and bake until golden, about 35-40 minutes. Insert a toothpick in the middle of the cake, it is comes out clean, the cake is done.

Toffee Sauce

  • To make the toffee sauce, bring the double cream, brown sugar, golden syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Take care not to burn the sauce.
  • Reduce the heat to medium-low and gently simmer, whisking occasionally, until the sauce is thickened to a consistency of syrup, about 15 minutes. Remove the sauce from the heat and cool.
  • Spoon 1/3 to 1/4 cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the toffee sauce is bubbling, about 6 minutes.
  • Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and nuts, if desired.

Notes

I made this cake for Easter Brunch. Typically I would ask friends and family to take some home but there was none left to take home. Otherwise, like banana bread, the cake can be freezer wrapped tightly in plastic wrap. 
Recipe courtesy of Once Upon a Chef