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Sticky Toffee Banana Cake with Cream Cheese Frosting

Sticky Toffee Banana Cake with Cream Cheese Frosting. Inspired by the famous British dessert, Sticky Toffee Pudding and a banana version of it that I developed, this dense moist cake is the perfect way to use those ripened, speckled bananas on your counter top. 

Sticky Toffee Banana Cake

Sticky Toffee Banana Cake

This sticky toffee banana cake is inspired by the famous British dessert, Sticky Toffee Pudding and a banana version of it that I developed. This dense moist cake is the perfect way to use those ripened, speckled bananas on your counter top.

This cake does not have a typical cake texture. Like a good sticky toffee pudding, it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive.

Hands up, class…who has brown speckled bananas on their counter top right now? Okay, put ’em down, that’s all of you! They always seem to regenerate themselves on my counter top too.

I hate wasting anything, so a good portion of my recipes get their inspiration just from the need to use up an ingredient rather than throw it out.

Such was the case with a small bunch of bananas that spent the better part of a week in their a lonely, abandoned vigil on the counter. It was time to give them a purpose in life.

Close-up of bananas fresh and flecked brown to be used in this Honey Cake recipe

Give ripe bananas a brand new, sticky sweet and delicious life!

I have had this idea for a while to create another cake based upon my favourite British dessert, Sticky Toffee Pudding. I had previously created a recipe for a banana version of this fantastic dessert and thought that a cake version might be possible.

The dense and caramel-y cakes goes great with the cream cheese frosting as pictured. Next time I’m going to try it with fudge frosting. I’m pretty sure that will be amazingly delicious too!

Sticky Toffee Banana Cake

Sticky Toffee Banana Cake

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Sticky Toffee Banana Cake
Yield: 16 servings

Sticky Toffee Banana Cake with Cream Cheese Frosting

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Inspired by the famous British dessert, Sticky Toffee Pudding and a banana version of it that I developed, this dense mist cake is the perfect way to use those ripened, speckled bananas on your counter top. This cake does not have a typical cake texture; like a good sticky toffee pudding, it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive.

Ingredients

  • 2 1/4 cups banana, very ripe and pureed
  • 1 tsp baking soda
  • 1/2 cup butter
  • 1 1/4 cups brown sugar, firmly packed
  • 2 tsp vanilla extract
  • 1/3 cup dark corn syrup, or golden syrup
  • 3 large eggs
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder

FOR THE CREAM CHEESE FROSTING

  • 1 cup cream cheese
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 tbsp vanilla extract
  • 1 kilo bag of icing sugar, powdered sugar, about 9 cups
  • 1-3 tbsp milk, enough to bring the frosting to a spreadable consistency

Instructions

  1. Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. The parchment paper greatly aids the release of the cakes from the pans when baked.
  2. Preheat the oven to 350 degrees F.
  3. Mix together the pureed banana and baking soda and set aside.
  4. Cream together the butter, brown sugar and vanilla well.
  5. Beat in the dark corn syrup (or golden syrup).
  6. Beat in the eggs, one at a time, beating well after each addition.
  7. Add the banana mixture and blend until smooth.
  8. Sift together the flour and baking powder.
  9. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
  10. Pour into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  11. Let the cakes rest in the pans for 10 -15 minutes before turning them out onto a wire rack to cool completely. Frost with cream cheese frosting.

TO MAKE THE FROSTING:

  1. Mix all the frosting ingredients together and beat well until smooth and fluffy. Add only a little milk at first and just add a little at a time until you get the perfect spreadable consistency.

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Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 504Total Fat 25gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 9gCholesterol 84mgSodium 315mgCarbohydrates 67gFiber 1gSugar 47gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Shira

Wednesday 3rd of September 2014

Just wondering if this cake is best eaten the day it is made or if, like a regular layer cake, it tastes best if made a day or two in advance. Thanks!

Barry C. Parsons

Wednesday 3rd of September 2014

Even by your question, it's evident that it's a matter of preference. I actually think cake is better when it's fresher. This recipe however, will please both camps. It will definitely last for a few days and still be amazingly moist and delicious.

Barry C. Parsons

Sunday 9th of June 2013

Yes just use additional butter instead.

Anonymous

Sunday 9th of June 2013

Looks wonderful, but I can not use shortening. Can I just omit or should the butter be doubled, please?

Michelle Buenzli

Wednesday 6th of February 2013

I'm not a fan of the flavor of dark corn syrup. Do you think it would still have the correct texture if maple syrup was used?

Piping Bags

Wednesday 26th of September 2012

wow this cake looks amazing! I LOVE cream cheese frosting! :-)

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