Banana Toffee Cake


For the Cake

1 3/4 cups cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, melted and room temperature

3/4 cup sugar

2 large eggs

1 cup mashed bananas

2 tablespoons lemon juice

1 1/2 teaspoons vanilla

For the Sauce

1 1/4 cups whipping cream

1/2 cup dark brown sugar

1/2 cup corn syrup

4 tablespoons unsalted butter

Pinch salt


Sliced perfectly ripe bananas

Chopped pecans

For the Cake

Preheat oven to 350. Butter and flour an 8" x 8" baking dish.

Whisk together flour, baking soda, baking powder and salt.

In a bowl mix melted butter and sugar until blended.

Add eggs, mashed bananas, lemon juice, vanilla and mix well.

Stir flour into mixture until incorporated.

Pour batter into a pan and bake until golden, 35 minutes. For the Sauce.

Bring cream, brown sugar, corn syrup, butter and salt to a boil and whisk until sugar dissolves.

Reduce heat and cook whisking occasionally, until sauce thickens,15 minutes and is the consistency of maple syrup.

Remove sauce from heat and cool.

Spoon 1/3 cup of the sauce over top of banana cake.

Return cake to the oven and bake until the sauce is bubbling, 6 minutes.

Cool cake in pan for 30 minutes.

Serve the cake with warm toffee sauce and top with sliced bananas and pecans.
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