sinful. [sticky toffee banana pudding w. rich caramel sauce]

March 15th, 2011 by | comments

Talk about rich! Just looking at the picture above makes me want to run to my fridge to sneak a forkful of this delectable banana cake drizzled with sweet caramel sauce.

I found this recipe on the Epicurious website and didn’t need to change any measurements or ingredients. My brother, who couldn’t get enough of the cake, said it tasted just like bananas foster, but in a different form. His comparison was spot on, particularly because of the distinct rum and banana flavor. In my opinion, you can’t go wrong when baking or cooking with alcohol!


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sticky toffee banana pudding w. rich caramel sauce
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Toffee sauce recipe:
  • 1¼ cups plus 3 tbsp. heavy whipping cream, if desired
  • ½ cup golden brown sugar, packed
  • ½ cup Karo dark corn syrup
  • ¼ cup (1/2 stick) unsalted butter
  • Banana cake recipe:
  • 2 cups flour
  • 1½ tsp. baking powder
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ⅔ cup dark brown sugar, packed
  • 2 large eggs
  • 1 cup mashed ripe bananas (2 to 3)
  • 1 tbsp. dark rum
  • 1½ tsp. vanilla extract
  • Sliced bananas to top banana cake, if desired
Instructions
  1. Preheat oven to 350 degrees. Butter 8 x 8 non-stick glass baking pan. Dust baking pan with flour, tapping out excess.
  2. For the toffee sauce: Bring 1¼ cups cream, brown sugar, corn syrup, butter, and ⅛ teaspoon salt to boil in heavy small saucepan over medium heat, whisking until sugar dissolves.
  3. Reduce heat to medium-low and cook at gentle boil until sauce coats spoon thickly and is reduced to 1½ cups, whisking occasionally, about 15 minutes. Remove from heat and cool.
  4. If desired, whisk in 3 tbsp. or more cream to thin sauce. Sauce can be made two days ahead. Cover and chill. Warm slightly before drizzling over banana cake and serving.
  5. For the banana cake: Whisk flour, baking powder, and ½ tsp. salt in a 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.
  6. Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Spread ½ cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, 4 to 6 minutes. Cool cake in pan on rack 30 minutes.
  7. Cut around cake in pan, and cut cake into 16 squares--plastic knives seem to cut better. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.

 

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