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Sticky Banoffee Pudding Cake

Banana Toffee Cake
1 hour 15 minutes to prepare serves 9-12

1 3/4 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup brown sugar
2 large eggs
1 cup banana, mashed
1 teaspoon vanilla extract
2/3 cup butterscotch chips
1/2 cup walnuts, finely chopped
Toffee sauce:
1/2 cup (1 stick) unsalted butter
1 1/2 cups heavy cream
1 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Sliced bananas, optional, garnish
Whipped cream/cool whip, garnish

Preheat oven to 350º F and line an 8×8-inch baking dish with parchment paper or aluminum foil.
In a medium bowl, whisk together flour, baking powder, cinnamon and salt, then set aside.
In a large bowl or mixer, cream together butter and brown sugar for 2-3 minutes, or until fluffy and lightened in color.
Beat in eggs, then add mashed bananas and vanilla extract until combined.
Gradually add in flour mixture until incorporated, then fold in butterscotch chips and walnuts.
Transfer batter to lined baking dish and place in oven. Bake for 25-35 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and set aside. Turn on oven broiler.
While cake bakes, prepare toffee sauce by whisking together heavy cream and brown sugar in a medium saucepan over over medium heat. Add butter and bring to a boil, making sure to stir continuously.
Reduce heat to medium-low and continue boiling for 6-8 minutes, or until mixture is thickened.
Remove from heat and whisk in salt and vanilla extract.
Pour 1/2 cup toffee sauce over baked pudding, then place in oven and broil for 1-2 minutes, or until bubbly.
Remove from oven, top with more sauce or sliced bananas, if desired, and serve with whipped cream. Enjoy!