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Sticky Banana Toffee Cake

Cake adapted from once upon a chef
Servings: 9

Ingredients

Sauce

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

Cake

  • 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

Instructions

Sauce

  • 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.

Cake

  • 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.