Banana toffee pudding

When I found myself with three over-ripe bananas last weekend, I wanted to do something a bit different to the usual banana breads or cakes; so I decided to attempt a banana version of sticky toffee pudding.

There was quite a lot of guesswork in making up the recipe, but I essentially swapped the dates in a sticky toffee pudding recipe given to me ages ago by a colleague with caramelised bananas – and it turned out great!

The cake itself would actually work really well as a plain banana cake as it had a nice amount of sweetness and quite a light texture, so I may well follow the same recipe next time I want to make a banana loaf.

The addition of the toffee sauce is what really makes this pudding an indulgence though – although be warned it is extremely rich, and I actually couldn’t finish a whole piece in one go.

Next time you find yourself with bananas to spare on a rainy weekend, I would definitely recommend trying this!

One more close up of the delicious sticky toffee sauce…

Banana toffee pudding

Makes 9 large portions

  • 3 over-ripe bananas, sliced
  • 85g butter
  • 170g caster sugar
  • 2 eggs
  • 1tsp vanilla extract
  • 170g self raising flour
  • 1tsp baking powder
  • 1/2 tsp cinnamon
  • 2tbsp natural yoghurt
  • 60g light brown sugar
  • 60g dark brown sugar
  • 115g butter
  • 140ml double cream

To caramelise the bananas, heat 10g of the caster sugar with 1tbsp water in a large frying pan. Stir until the sugar has dissolved, then bring to the boil without stirring and simmer until it turns golden. Quickly stir in 5g of the butter, then add the bananas. Cook until the bananas start to break down into a puree then remove from the heat.

In a large mixing bowl, beat together the remaining 80g butter and 160g caster sugar until light and fluffy, then beat in the vanilla and eggs, one at a time. Add the bananas and yoghurt and mix well. Finally, sift in the flour, baking powder and cinnamon and fold in to the mixture. Pour into an 8×8″ square pan, greased and lined, then bake at 180 degrees for about 30 minutes, or until a skewer comes out clean.

To make the sauce, put both brown sugars, the 115g butter and the cream into a saucepan and heat gently until the sugar has all dissolved. Simmer for about 5 minutes, or until the sauce has thickened a little, then remove from the heat. Serve the cake warm with hot sauce poured on top, with extra cream, ice cream or custard. Delicious!

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11 thoughts on “Banana toffee pudding

    • I think caster sugar may be a British/European thing – it’s basically just white sugar, slightly finer than the granulated sugar you put in tea or coffee… hope that helps a bit!

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