Description
At its core, this dessert is a brilliant fusion. Most people are familiar with the traditional sticky toffee pudding, which usually relies on chopped dates to provide sweetness and moisture. However, this version swaps out the dates for mashed bananas. This change does two things: it provides a natural, fruity sweetness that complements the brown sugar and ensures the cake remains incredibly moist and soft.
Ingredients
Pudding
2 very ripe bananas (mashed)
¾ cup brown sugar (dark if you have it)
¼ cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon (optional but lovely)
¼ tsp salt
⅓ cup milk (or cream for extra richness)
Sticky Toffee Sauce
½ cup brown sugar
¼ cup butter
½ cup heavy cream (or whipping cream)
1 tsp vanilla extract
Pinch of salt
Instructions
Prep
Preheat oven to 180°C / 350°F
Grease a small baking dish or individual ramekins
Make the batter
Mash bananas until smooth.
Mix in melted butter and brown sugar.
Whisk in egg and vanilla.
In a separate bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
Fold dry ingredients into wet, then stir in milk until smooth.
Bake
Pour batter into dish.
Bake 30–35 minutes, until set on top but still soft inside.
Make the sauce
In a saucepan over medium heat, melt butter and brown sugar.
Stir in cream and simmer 5–7 minutes until thick and glossy.
Remove from heat, add vanilla and salt.
Soak & serve
Poke holes in the pudding with a skewer.
Pour half the sauce over the pudding and let it soak.
Serve warm with extra sauce on top.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: ~420 kcal
Keywords: Banana Toffee Cake, Caramel Banana Pudding, Moist Banana Toffee Dessert, Sticky Banana Sponge