Sticky Toffee Banana Pudding

By Yogadiva

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Sticky Toffee Banana Pudding
For the best flavor and texture, use very ripe bananas (those ones on the counter that are covered in black spots) in this cake. Slice up the better-looking bananas for garnish.

9 to 12 servings

PREP TIME:

45 minutes

TOTAL TIME:

2 hours (includes chilling time)

Recipe by Lauren Chattman

Photograph by Dan Forbes

March 2011

Ingredients

• 1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
• 1/2 cup (packed) golden brown sugar
• 1/2 cup dark corn syrup
• 1/4 cup (1/2 stick) unsalted butter
• 2 cups unbleached all purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2/3 tablespoons (packed) dark brown sugar
• 2 large eggs
• 1 cup mashed very ripe bananas (2 to 3)
• 1 tablespoon dark rum
• 1 1/2 teaspoons vanilla extract
• Sliced bananas (optional)

Details

Servings 9
Preparation time 45mins
Cooking time 165mins
Adapted from bonappetit.com

Preparation

Step 1

Toffee Sauce

Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 teaspoon salt to boil in heavy small saucepan over medium heat, whisking until sugar dissolves. Reduce heat to medium-low and cook at gentle boil until sauce coats spoon thickly and is reduced to 1 1/2 cups, whisking occasionally, about 15 minutes. Remove from heat and cool. Whisk in 3 tablespoons or more cream to thin sauce to desired consistency. DO AHEAD Can be made 2 days ahead. Cover and chill. Rewarm slightly before using.

Banana Cake

Preheat oven to 350°F. Butter 8x8x2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.

Whisk flour, baking power, and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (batter may look curdled). Add dry ingredients in 4 additions, beating just to blend after each addition. Spread batter evenly in prepared baking pan.

Bake cake until tester inserted into center comes out clean, 35 to 38 minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes. Cool cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.