Sticky Toffee Banana Cake is a sinful and delightful treat that is fitting for any and every occasion. Rich and aromatic banana cake drizzled with warm treacle toffee sauce would be a pleaser for anybody. It is also a perfect way to use up old bananas that would otherwise need to be thrown away.
Making banana cake is quite simple, and the cake keeps well for a few days in the fridge, which means it can be made in advance. The best way to enjoy it though, is to have it warm upon serving.
The same applies to the toffee sauce. It can be made in advance and refrigerated as well to be warmed up at a later date.
However, because toffee sauce is so fast and easy to make, having it done on the spot would not be an issue at all. Plus, the smell of toffee sauce cooking and wafting through the air is always a pleasant and welcoming scent.
When dealing with toffee sauce, or any sauces that requires the melting and boiling of sugar, always remember to be careful, and to use a slightly bigger pan to allow the molten sugar solution to bubble up a little. Never allow molten sugar to touch your skin, as you can get serious burns from it.
Should you like to elevate this dish a little more, have vanilla ice cream to accompany the warm and sticky toffee banana cake. The combination is simply mouth watering. However, it is just as delicious having this cake the way it is.
1 ¾ cup (220 g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 stick (113 g) unsalted butter, melted and slightly cooled
¾ cup (150 g) sugar
2 large eggs (I’m using 60 g eggs)
2 large very ripen (spotty-skinned) bananas – mashed
2 tbsp fresh lemon juice
1 ½ tsp pure vanilla extract
4 tbsp (57 g) unsalted butter
Pinch of salt
1 ¼ cup (300 ml) whipping cream
½ cup (115 g) dark brown sugar
½ cup (150 ml) corn syrup (light or dark is okay)
Preheat oven at 180°C/350°F.
Using an electric beater, whisk the melted butter and sugar together until combined.
Add in mashed banana, eggs, lemon juice and vanilla extract. Beat until combined.
Sift the flour, baking powder, baking soda and salt together.
Add into the wet mixture and whisk until the flour just disappeared. Do not overmix.
Lightly grease an 8-inch square pan with oil and dust with flour.
Pour the batter into the pan and bake for 35 – 40 mins, until golden and skewer inserted comes out clean.
Allow to cool in pan set on a cooling rack. Do not turn off oven.
Add all the ingredients into a large saucepan and bring to boil, whisking until sugar dissolves.
Reduce heat to medium low and allow mixture to thicken while whisking occasionally. It should take about 10 to 15 mins.
The consistency should be like maple syrup, and it will thicken further as it cools.
Allow to cool until lukewarm. You could prepare the toffee sauce ahead before baking the cake.
Spoon 1/3 cup of the toffee sauce all over the top of the cake and return the cake into the oven.
Bake until the top is bubbling, about 5 to 6 mins.
Remove from oven and cool the cake for about 30 mins.
Cut and serve the cake warm and drizzle with more toffee sauce. Top with some fresh bananas and walnuts.