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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Easy to make and delicious. This is a keeper! A small piece will satisfy because it is quite sweet. I made the sauce two days ahead and didn’t need to thin it. Made the cake without getting out the mixer. A wooden spoon worked fine. Served with suggested garnishes—plus whipped cream (never hurts!). My guests loved it. Save yourself a piece for the following morning with your coffee … the cake is incredibly moist and tasty even without the sauce.
Hi,
Just wondered about the amount of chopped dates to add, since they are mentioned in the description, but not among the ingredients.
Looking forward to making this!
Thank you!
Although I mention dates in the intro of the recipe, I was referring to the similar English dessert, sticky toffee pudding (that calls for dates). I think you could add about a 1/4 finely chopped dates to this. Let me know how it turns out!
I discovered I had 3 ripe bananas left over from the week. Not wanting to toss them, I came across this awesome recipe. My family and I devoured every delicious morsal. I served it with a scope of vanilla Carmel Gelato and a sprinkle of salted Carmel sugar. It is now one our favorite deserts! Thanks Jen
I have read the reviews and see that several people have used extra sauce for an ice cream topping. I was wondering how long the topping would keep in the refrigerator? I would make a double batch of sauce to use up cream if it will keep for a week or so. I am going to make this today and will post an “I made it” review when done, but you can just tell when a recipe will be good.
Hi Gina, It will be fine for a week in the fridge — go ahead and double it 🙂
I made this and the cake is delicious. A nice change from the usual heavy banana bread. I made extra sauce, too. I am so glad I did. I am going to have to get more ice cream to enjoy the rest of it. I put extra toasted pecans in the sauce. Oh my, this is going to be in my refrigerator all of the time.
Wow! I made this for our annual pot luck pre-holiday party for my bridge club. It was absolutely amazing. I could have made a triple recipe and it wouldn’t have been enough. It’s so moist and looks beautiful on the plate. Everyone asked for the recipe.
When looking for something special I always come to your website. Your recipes never disappoint!
Every single recipe I tried from you is perfect!!!! This cake tastes like a 5 star restaurant cake, just delicious!!! Thank you so much for sharing this.
Seriously every time I am craving some good food I look up your site and choose a dish or a dessert and always be satisfied, never even bother looking on another site. Thank you!!
That is so nice, Nancy. Thank you! I’m so happy you’re enjoying the recipes.
I am a retired dude that likes to cook. I was looking for a sticky toffee pudding, and found this gem. OMG! Made this sugar free except I used dark Karol syrup. As I told my wife before dinner it is the bomb and it was! Thank you!
hi i want to make this cake n send it over to my sisters place.. but as it is rainy weather I’m afraid the cake will go stick in no time. please suggest what i can do to ensure cake remains fresh and non sticky for at least a day? looking forward to a quick reply.
thanks
Hi Uma, The cake is sticky by nature so I wouldn’t worry about it — it should be just fine for a few days, even if it is humid.
I have just eaten a slice of this pudding, I served it with vanilla yoghurt as the toffee sauce is extremely sweet!, I also had a sunken middle due to the cooking time being too short (30-35mins) so next time I will go to 40-45 and I may also reduce the amount of sugar and syrup in the sauce. Cake was very light and fluffy.
What a wonderful result on my Google search for a banana cake with caramel. A pleasure to make and even more of one to eat. Perfect consistency and amazing flavour. I have already moved this recipe to the front of my collection and am looking forward to making this again for more friends and family. I will also be trying more of your recipes. Thank you!
The BEST Banana Cake ever. Really easy to make& always a big hit w/ everyone. I do have some question about the best way to store it.
Do you think I can store the cake in the fridge w/ the toffee sauce baked on then reheat in microwave? How long do you think the cake can be kept refrigerated?
Hi M.B. Glad you like the cake! It’s fine to store it in the fridge and reheat in the microwave — although you can also store it at room temperature (it keeps well). I would still keep some of the sauce separate for serving (that can be reheated in the microwave too).