Sticky Toffee Banana Cake

Why You’ll Love This Recipe

Sticky Toffee Banana Cake is the ultimate fusion of two classic desserts—banana bread and sticky toffee pudding. This moist, flavorful cake combines the natural sweetness of ripe bananas with a rich, buttery toffee sauce that soaks into every bite. Perfect for cozy evenings, special occasions, or as a comforting treat, it’s a decadent dessert that feels both nostalgic and indulgent.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bananas (very ripe)
unsalted butter
brown sugar
eggs
vanilla extract
all-purpose flour
baking soda
baking powder
salt
milk or buttermilk

For the toffee sauce:
unsalted butter
brown sugar
heavy cream
vanilla extract
pinch of salt

directions

Preheat your oven to 350°F (175°C) and grease a loaf or square baking pan.

In a large bowl, mash the ripe bananas until smooth.

Cream together the butter and brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk or buttermilk, and mix until just combined.

Fold in the mashed bananas until the batter is smooth.

Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, prepare the toffee sauce: in a saucepan, melt the butter and brown sugar together, then stir in the cream, vanilla, and a pinch of salt. Simmer gently until thickened.

Once the cake is done, let it cool slightly, then poke holes in the top with a skewer and pour the warm toffee sauce over the cake.

Allow the sauce to soak in for several minutes before serving.

Servings and timing

This recipe yields approximately 8–10 servings.
Preparation time: 15 minutes
Baking time: 45–55 minutes
Toffee sauce and finishing: 10 minutes
Total time: 1 hour 10–20 minutes

Variations

Add chopped dates or walnuts to the batter for extra texture.
Top with whipped cream or vanilla ice cream for a richer dessert.
Try using coconut milk in the toffee sauce for a tropical twist.
Replace the loaf pan with muffin tins for individual portions.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if needed.
Reheat individual slices in the microwave for 15–20 seconds.
Freeze the cake (without sauce) for up to 2 months. Thaw and add sauce before serving.

FAQs

Can I make this cake without the toffee sauce?
Yes, but the sauce adds a signature richness and moisture that makes it special.

Can I use frozen bananas?
Yes, thaw them fully and drain excess liquid before using.

Can I make this into cupcakes?
Absolutely—adjust the baking time to about 18–22 minutes for cupcakes.

Is it too sweet?
The sweetness is balanced by the banana and a pinch of salt in the sauce. You can reduce the sugar slightly if desired.

Can I make this dairy-free?
Use plant-based butter, dairy-free milk, and coconut cream for the sauce.

Can I add spices like cinnamon?
Yes, cinnamon or nutmeg pairs beautifully with the banana flavor.

What can I serve with this cake?
It’s delicious with ice cream, whipped cream, or a sprinkle of chopped nuts.

Can I double the recipe?
Yes, just use a larger pan or divide into two.

Can I skip poking holes in the cake?
The holes help the sauce soak in for that sticky texture, but you can drizzle it just on top if preferred.

Is this similar to sticky toffee pudding?
Yes, it’s inspired by it but uses banana and is more cake-like.

Conclusion

Sticky Toffee Banana Cake is an irresistibly moist, sweet, and comforting dessert that marries the best of banana cake and sticky toffee pudding. Whether served warm with a drizzle of sauce or as a make-ahead treat for guests, this cake is sure to impress with its rich flavor and homestyle charm.

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