Sticky Banana Toffee Cake
Cake adapted from once upon a chef
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.