Browsing Tag


    Cake Dessert

    Sticky Banana Toffee Cake


    I’m a big fan of toffee or salted caramel… I’m also a huge fan of pudding cakes, such as my Sticky Date Pudding, that I absolutely heart to the max! Perhaps it’s the sticky and gooey texture that I really enjoy, or that fluffy yet moist cake that acts like a sponge, soaking up all that delicious sauce. Whatever the reason is, this 2 dessert recipes are the ones that I highly recommend you give it a try.

    The first time I had this cake was when I was dining at Gorden Ramsay’s restaurant, Bread Street Kitchen. I remembered the first bite I took, it literally took my breath away. I closed my eyes, gathered enough strength in me not to melt away, and whispered a “wow”. I could not get enough of the cake! Although, I have to be honest that I don’t quite fancy the sauce. It was a little too thick, kind of gooey and starchy like in consistency. But the cake was amaze-balls!

    So I got home and started researching on sticky banana toffee cake, tried a few. Made a few different sauces to go with it. And here I am. The perfect combination. Try it, and try not to fall in love with it. It is humanly impossible not to.


    Sticky Banana Toffee Cake

    Cake adapted from once upon a chef
    Servings 9



    • 200 g brown sugar
    • 200 ml heavy cream
    • 50 g butter
    • 1 tsp vanilla extract


    • 1-3/4 cups 220g all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 cup 113g unsalted butter, melted and slightly cooled
    • 3/4 cup 150g sugar
    • 2 large eggs
    • 1 cup 375g very ripe mashed bananas, from 2-3 spotty bananas
    • 2 tablespoons fresh lemon juice
    • 1-1/2 teaspoons vanilla extract
    • 1/4 teaspoon salt

    To Serve

    • 1 ripe banana sliced
    • Sea salt flakes Fleur de Sel



    • Add sugar, butter, cream, and vanilla in a heavy bottom sauce pan on low heat.
    • Melt all the ingredients and bring to boil.
    • Lower heat and allow sauce to reduce and thicken, about 5 mins.


    • Preheat the oven to 175°C.
    • Grease a 8-inch baking dish.
    • Whisk together the flour, baking soda, baking powder and salt in a medium bowl.
    • In a large mixing bowl, mix the melted butter and sugar until blended.
    • Add the eggs, mashed bananas, lemon juice, and vanilla extract, then mix well.
    • Stir in the flour mixture until just incorporated.
    • Do not over mix.
    • Transfer batter into the prepared pan and bake 35 minutes, until golden brown and skewer inserted comes out clean.
    • Spread about 1/3 cup (80ml) of the sauce over top of the baked banana cake.
    • Return the cake back into the oven, bake for another 5-6 minutes to get the sauce bubbly.
    • Cool the cake in the pan on a rack for at least 30 minutes.

    To serve

    • Slice warm cake into 9 portions, drizzle warm sauce over cake, top with sliced bananas, and a little sprinkle of Fleur de Sel.
    Banana Toffee Cake 1

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