3. Sticky Toffee Banana Pudding
The Southern classic meets an English classic!
Prep Time: 45 minutes
Total Time: 2 hours
Serves: 9-12 servings
Ingredients:
Toffee sauce:
- 1 1/4 c. plus 3 tablespoons heavy whipping cream
- 1/2 c. (packed) brown sugar
- 1/2 c. dark corn syrup
- 1/4 c. unsalted butter
Banana cake:
- 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 cup (packed) dark brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas (2 to 3)
- 1 tablespoon dark rum
- 1 1/2 teaspoons vanilla extract
- Sliced bananas
Directions:
Toffee sauce:
- Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 teaspoon salt to boiling in a heavy small saucepan over medium heat, whisking until sugar dissolves.
- Reduce heat to medium-low and cook at a gentle boil until sauce coats spoon thickly and are reduced to 1 1/2 cups, about 15 minutes. Whisk occasionally.
- Remove from heat and cool. Stir in 3 tablespoons or more cream to thin sauce to desired consistency.
Banana cake:
- Preheat oven to 350°F.
- Butter 8 x 8 x 2-inch nonstick metal baking pan.
- Dust baking pan with flour.
- Whisk flour, baking powder, and 1/2 teaspoon salt in a medium bowl.
- Using electric mixer, beat butter and sugar in a large bowl. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla. Add dry ingredients in 4 additions.
- Spread batter evenly in prepared baking pan.
- Bake 35 -38 minutes.
- Spread 1/2 cup toffee sauce evenly over cake.
- Return cake to oven and bake about 6 minutes, until sauce is bubbling thickly.
- Cool for 30 minutes.