Sticky Toffee Banana Pudding

Toffee Sauce

  • 1 1/4 plus 3 T heavy whipping cream
  • 1/2 cup packed brown sugar
  • 1/2 cup dark corn syrup
  • 1/4 cup unsalted butter

Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 t salt to boil in heavy small saucepan over medium heat, whisking until sugar dissolves. (Use a medium sauce pan – Mine tried to boil over!) Reduce heat to medium-low and cook at gentle boil until sauce coats spoon thickly and is reduced to 1 1/2 cups, whisking occasionally, about 15 minutes. Remove from heat and cool. Whisk in 3 T or more cream to thin sauce to desired consistency. Can be made 2 days ahead. Cover and chill. Rewarm slightly before using.

Banana Cake

  • 2 cups all purpose flour
  • 1 1/2 t baking powder
  • 3/4 cup unsalted butter, room temperature
  • 2/3 cup packed dark brown sugar
  • 2 large eggs
  • 1 cup mashed very ripe bananas (2 to 3)
  • 1 T dark rum
  • 1 1/2 t vanilla extract
  • Sliced Bananas, Optional
  1. Preheat oven to 350°F. Butter 8x8x2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess. (I didn’t have this pan and used a glass pan. I sprayed it with PAM for baking that has flour in it. That worked fine.)
  2. Whisk flour, baking powder, and 1/2 t salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (batter may looked curdled). Add dry ingredients in 4 additions, beating just to blend after each addition. Spread batter evenly in prepared baking pan.
  3. Bake cake until tester inserted into center comes out clean, 35-38 minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes. Cool cake in pan on rack for 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.

From Bon Appétit, Recipe by Lauren Chattman

Oh, man, this was wonderful! It turned out nice and moist and the toffee sauce was to die for! I looked at this recipe, and I had everything to make it on hand except for the cream. I didn’t have dark corn syrup or dark brown sugar, but the light versions work just as well!

At work, people give me “rotten” bananas, which aren’t rotten at all, but sweet and delicious with their brown spotty skin. My boss gave me two “rotten” bananas, and I knew just what to make with them! (For the record, I usually just eat them because they are so good.)

As I was typing this recipe in, I found a typo. It said “baking power” instead of “baking powder.” I showed it to Gray, and he said, “That means that you don’t use a leavening agent, you use your (insert super hero voice here) BAKING POWER!!” If only I had known before I made the recipe! LOL!

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2 Responses to Sticky Toffee Banana Pudding

  1. Pingback: Our Favorite Recipes: 2011 | A New Recipe Each Week

  2. Pingback: Banana Muffins | A New Recipe Each Week

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