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 s the perfect way to use those ripened, speckled bananas on your counter top.
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.
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.
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. It’s great with the cream cheese frosting as pictured but next time I’m going to try it with fudge frosting; I’m pretty sure that will be amazingly delicious too.
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- 2 1/4 cups pureed very ripe banana
- 1 tsp baking soda
- 1/2 cup butter
- 1 1/4 cups firmly packed brown sugar
- 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
- 1 cup cream cheese
- 1/2 cup butter
- 1/2 cup shortening
- 2 tbsp vanilla extract 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
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.
Preheat the oven to 350 degrees F.
Mix together the pureed banana and baking soda and set aside.
Cream together the butter, brown sugar and vanilla well.
Beat in the dark corn syrup (or golden syrup).
Beat in the eggs, one at a time, beating well after each addition.
Add the banana mixture and blend until smooth.
Sift together the flour and baking powder.
Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
Pour into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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.
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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