Description
A decadent fusion of banana bread and sticky toffee pudding, this cake features moist banana flavor with a luscious toffee sauce soaked into every bite.
Ingredients
Scale
- 3–4 very ripe bananas, mashed
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk or buttermilk
- Toffee Sauce:
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat 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. Stir in vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, alternating with milk or buttermilk, until just combined.
- Fold in mashed bananas until batter is smooth.
- Pour into prepared pan and bake 45–55 minutes, until toothpick inserted in center comes out clean.
- While baking, prepare the toffee sauce: melt butter and brown sugar in a saucepan, stir in cream, vanilla, and salt. Simmer gently until thickened.
- Cool cake slightly, poke holes in the top with a skewer, and pour warm toffee sauce over cake.
- Let sauce soak in for several minutes before serving.
Notes
- Add chopped dates or walnuts to the batter for extra texture.
- Top with whipped cream or vanilla ice cream for a richer dessert.
- Use coconut milk in the toffee sauce for a tropical twist.
- Use muffin tins instead of a loaf pan for individual portions.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-American Fusion
Nutrition
- Serving Size: 1/10 of cake
- Calories: 420
- Sugar: 38g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg