Sticky Banana Toffee Cake
Cake adapted from once upon a chef
- 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
- 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.
Slice warm cake into 9 portions, drizzle warm sauce over cake, top with sliced bananas, and a little sprinkle of Fleur de Sel.