This Toffee Banana Cake recipe is filled with rich flavors of toffee and ripe bananas, making it the perfect treat for any occasion. The combination of tender cake layers and the toffee sauce complement each other perfectly.
Whether being served at a party or a case of cravings, this Toffee Banana Cake guarantees you come back for seconds.
How to Make Toffee Banana Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F. Line with parchment paper or butter and flour a 9x9-inch baking dish. Sift the flour, baking soda, and baking powder into a medium bowl. Mix the avocado oil and sugar in an electric mixer bowl until blended.
Mix well with the eggs, mashed bananas, lemon juice, and vanilla extract.
At low speed, stir in the flour mixture until just incorporated. Do not over-mix! Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
How to Make Toffee Sauce
Meanwhile, in a heavy, small saucepan over high heat, bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil, whisking until the sugar dissolves. (Be careful, as the mixture will be bubbly.)
Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened and coats the back of a spoon, about 15 minutes. Stir in the vanilla extract, remove the sauce from the heat, and cool.
(The toffee sauce will continue to thicken as it cools). Spoon ½ cup of the toffee sauce over the baked banana cake. Return the Toffee Banana Cake to the oven and bake until the sauce is bubbling, about 6 minutes.
Cool the banana cake in the pan on a rack for at least 30 minutes. Serve the banana cake slightly warm or at room temperature with warm toffee sauce and top with chopped pecans, if desired. Enjoy!
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Recipe
Toffee Banana Cake
Equipment
Ingredients
For the Cake:
- 1-¾ cups all-purpose flour spooned into a measuring cup , leveled off, and sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher
- ½ cup avocado oil or 1 stick (½ cup) unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs , room temperature
- 1 cup very ripe mashed bananas , from 2-3 very ripe spotty bananas
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
For the Toffee sauce:
- ½ cup heavy cream
- 1 cup light brown sugar or dark brown sugar
- 2 sticks (1 cup) unsalted butter
- 3 teaspoons vanilla extract
- Pinch salt
For serving, optional:
- Toasted pecans , chopped
Instructions
- Preheat the oven to 350 °F. Line with parchment paper or butter and flour a 9x9-inch baking dish. In a medium bowl, sift together the flour, baking soda, and baking powder. In the bowl of an electric mixer, mix the avocado oil and sugar until blended. Add the eggs, mashed bananas, lemon juice, and vanilla extract, and mix well.
- At low speed, stir in the flour mixture until just incorporated. Do not over-mix! Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
- Meanwhile, to make the sauce, combine the heavy cream, butter, brown, and sugar in a medium saucepan. Bring to boil and then reduce to simmer until thickened and coats the back of a spoon, about 3 minutes.
- Stir in the vanilla extract and remove the sauce from the heat, and cool; the toffee sauce will continue to thicken as it cools.
- Spoon ½ cup of the toffee sauce over top of the baked banana cake. Return the Toffee Banana Cake to the oven and bake until the sauce is bubbling about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with chopped pecans, if desired. Enjoy!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
