Description
A warm and comforting dessert that combines moist banana cake with a rich, buttery toffee sauce soaked into every bite.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
8 tbsp butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 cup mashed bananas
1/3 cup maple syrup
2 tsp vanilla extract
3 eggs
3/4 cup buttermilk
8 tbsp butter (for sauce)
3/4 cup packed brown sugar (for sauce)
3/4 cup heavy cream
1 tsp vanilla extract (for sauce)
Instructions
- Preheat oven to 350°F (175°C) and grease a deep baking dish.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas. Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Pour batter into prepared dish and bake for 45–55 minutes, until a toothpick inserted comes out clean.
- Meanwhile, melt butter and brown sugar in a saucepan over medium-low heat until smooth.
- Add heavy cream and vanilla extract, stirring gently until slightly thickened. Do not boil.
- Poke holes in the baked cake and pour warm toffee sauce evenly over the top.
- Let the cake soak for at least 1 hour before serving.
Notes
Add chopped pecans or walnuts for crunch.
Use very ripe bananas for stronger flavor.
Serve with whipped cream or vanilla ice cream.
Store covered in the refrigerator for up to 4 days.
Reheat individual slices in the microwave for 20–30 seconds.
Can be frozen, but best enjoyed fresh or refrigerated.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
