Banana Toffee Cake
Prep Time: 35 minutes
Total Time: 1 hr 8 min
Servings: 12
Total Time: 1 hr 8 min
Servings: 12
Ingredients:
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
Toppings
Sliced perfectly ripe bananas
Chopped pecans
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
Toppings
Sliced perfectly ripe bananas
Chopped pecans
Directions:
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.
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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