Sticky Toffee Banana Cake
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This warm and comforting banana cake is loved by kids and adults alike.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
This warm, comforting banana cake is a twist on the classic English dessert, sticky toffee pudding—which is not really pudding at all, but rather a moist cake made with finely chopped dates covered in a sticky toffee sauce. Though it looks impressive, it’s easy to make, and it’s one of the most loved desserts on my website. In fact, one reader wrote to me that she came across the recipe looking for a bake-off contest cake. Trusting the reviews, she made it without doing a trial run and just entered it into the contest. Much to her delight, she won!
Table of Contents
What You’ll Need To Make Sticky Toffee Banana Cake
Step-by-Step Instructions
It’s important to use overripe bananas. The browner and spottier, the better. Begin by mashing them in a bowl, then set aside.
Next, whisk together the dry flour, baking powder, baking soda and salt.
In a separate bowl, combine the melted butter and sugar.
Beat until combined.
Then add the mashed bananas, eggs, lemon juice and vanilla.
Beat until combined.
Then mix in the dry ingredients.
Transfer the batter to a greased and floured 8-inch square baking dish.
And bake for 35 minutes, until golden.
Meanwhile, make the toffee sauce by combining the butter, heavy cream, corn syrup and brown sugar in a medium saucepan. Whisk until the sugar dissolves.
Gently boil the sauce, whisking occasionally, until thickened to a syrup consistency, about 15 minutes. If it seems too thin, don’t worry, it will thicken more as it cools. Spoon about 1/3 cup of the toffee sauce over the baked banana cake.
And return to the oven to bake until bubbling, about 6 minutes.
Let the dish cool on a rack, then slice into squares when ready to serve.
Warm the toffee sauce and spoon generously over top. Top with fresh banana slices and chopped pecans, if desired. Enjoy!
Note: The idea for this recipe came from a sticky toffee banana pudding featured in Bon Appetit years ago. I tried the recipe as written but found the cake much too heavy and dense. The banana cake that I’ve used is actually a light and cake-like banana bread baked in a cake pan instead of a loaf pan; it’s much better! The toffee sauce has been modified as well.
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Sticky Toffee Banana Cake
This warm and comforting banana cake is loved by kids and adults alike.
Ingredients
For the Cake
- 1¾ cups cups all purpose flour, spooned into measuring cup and leveled-off with a knife
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 stick (½ cup) unsalted butter, melted and slightly cooled
- ¾ cup sugar
- 2 large eggs
- 1 cup very ripe mashed bananas, from 2-3 spotty bananas
- 2 tablespoons fresh lemon juice
- 1½ teaspoons vanilla extract
For the Toffee Sauce
- 1¼ cups heavy whipping cream
- ½ cup dark brown sugar
- ½ cup light corn syrup
- 4 tablespoons unsalted butter
- Pinch salt
For Serving
- Sliced perfectly ripe bananas
- Chopped pecans
Instructions
- Preheat the oven to 350°F. Butter and flour an 8x8-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
- On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
- Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup -- it will continue to thicken as it cools. Remove the sauce from the heat and cool.
- Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
- Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.
- Freezer-Friendly Instructions: The cake can be frozen (without the toffee sauce) for up to 3 months. Bake the cake for 35 minutes, let it cool completely, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw on the countertop the night before you plan to eat it. Before serving, place the cake back in the oven with the toffee sauce and proceed with the recipe from there.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 slice (nutritional data includes sauce but not optional toppings)
- Calories: 402
- Fat: 22g
- Saturated fat: 13g
- Carbohydrates: 50g
- Sugar: 27g
- Fiber: 1g
- Protein: 4g
- Sodium: 231mg
- Cholesterol: 95mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hi Jenn
Another hit out of the ball park recipe! My family thought I bought this desert from a fine bakery.
Thanks again for another delicious recipe!
This was SO GOOD!! I’ve made caramel plenty of times but I’ve never made a toffee sauce. Next time I make this I’m going to add almonds or pecans. I’ve made a double decker Banoffee Pavlova in the past but used caramel because I didn’t know how to make a toffee sauce nor did I realize how easy it was. My Banoffee Pavlova was delicious but the recipe did call for pecans and chopped bittersweet chocolate. That may be another ingredient I add the next time. You know? Like a drizzle of the chocolate over the toffee? I ate my first piece with a tiny amount of cool whip (didn’t feel like making my own, lol) thinking it would help balance out all of the sweetness but you really don’t need it. Thanks for the recipe… 👍🏻👍🏻
I only recently found your page, and this is the second recipe I have tried. Absolutely delicious! Will definitely be making again, along with the strawberry cake, which was also delicious. Thank you for the recipes
Hi Jenn
I just ran out of flour. Can I use Pastry flour to make this cake? Is pastry flour interchangeable with all all purpose flour in all cakes and muffin recipes?
Lucy Conway
Hi Lucy, for the best results, I’d stick with all-purpose flour. Sorry!
OMG! Jenn, this is one of my favorite recipes of yours. And I love so many of your recipes.. This is absolutely delicious! Thank you! You are the best!
Hi. Recently made an account here and I’ve been saving loads of recipes! Can’t wait to make all your soups and desserts! I was looking for a banana dessert to try tonight but I haven’t got any fresh lemon. That’s alright, I am going to Sprout’s tomorrow!
I have your cookbook with this recipe in it and looked at the recipe online as well. Both say in the introduction that it is made with dates. But I don’t see dates in the ingredients anywhere. I am kind of confused?
Hi Amy, I can see why that would be confusing! My recipe is a twist on the classic English version that uses dates however this one does not. Hope that clarifies!
Help Jenn!! It’s Xmas Eve and I can’t find corn syrup anywhere. What can use instead for this recipe? Honey?? Love this recipe.. total crowd pleaser!
Yes, I think honey is your best bet. Enjoy!
This is a lovely cake recipe and so pretty to serve as illustrated – a big hit. I did have to extend the baking time but I used a glass pyrex cake dish and, as is my long-established custom, had reduced the oven temp by 25 degrees. Is this practice still recommended?
It depends on the recipe, but because glass conducts heat more efficiently than metal, that by reducing the oven temp/increasing the baking time, you lessen the chances of the edges of the baked good being done before the center. (And glad you enjoyed it!)
Another fantastic recipe! What are your thoughts about making this in a mini Bundt cake pan?
Glad you liked it! If you want to make this in a bundt pan, I’d suggest serving the toffee sauce on the side (or drizzled over top) when serving. I think that if you made it in a bundt the way the recipe indicates, that it may stick to the pan. Hope that helps!
Could you add some rum to the toffee sauce?
Sure!