Sticky Toffee Banana Pudding

By lynnettl

Very Good. Do NOT overbake cake.

Ingredients

• Toffee Sauce:
• 1 1/2 Cups plus 3 Tbls. Heavy Whipping Cream
• 1/2 Cup golden brown sugar
• 1/2 cup dark corn syrup
• 1/4 cup unsalted butter
• Banana Cake:
• 2 Cups unbleached all purpose flour
• 1 1/2 Tsp. Baking Powder
• 3/4 Cup (1.5 sticks) unsalted butter, room temperature
• 2/3 Cup Dark Brown Sugar - make sure it's dark
• 2 large eggs
• 1 cup mashed very ripe bananas (2-3)
• 1 Tbls. Dark Rum
• 1 1/2 Tsp. Vanilla
• Sliced Bananas

Preparation

Step 1

Preheat oven to 350. Butter 8x8 pan and dust with flour. Whisk flour, baking powder, and 1/2 Tsp. salt in medium bowl. With mixer beat butter and sugar until well blended. Beat in eggs one at a time. Beat in mashed bananas, rum, and vanilla. Batter will look curdled. Add dry ingredients in four additions, beating just to blend after each addition. Put batter into greased and floured pan and bake approx. 35 to 38 minutes. Check often - DO NOT OVER BAKE! Spread 1/2 Cup of toffee sauce over cake. Return cake to oven and bake until sauce is bubbly, about 6 minutes.
Serve cake slightly warm with toffee sauce and bananas.

Toffee Sauce

Bring 1 1/2 Cups cream, brown sugar, corn syrup, butter and 1/2 Tsp. salt to boil in heavy saucepan, whisking until sugar dissolves. Reduce heat and cook at gentle boil until sauce coats spoon and is reduced to 1 1/2 cups. Takes a long time, 30 minutes. Remove from heat. Whisk in 3 TBLS. of cream to thin sauce if necessary. Can be made ahead.