Banana Sticky Toffee Pudding


It always seems like we have extra bananas that are becoming too ripe.  Usually we put them in zipper-type plastic bags and freeze them—and then forget about them.

This is a great recipe for your ripe bananas.  If you use frozen ones, thaw them in the microwave before using them.

You will be tempted to leave the flavors out.  Don’t.  The sauce is good with vanilla flavor; it is phenomenal with butterscotch flavor.  Caramel flavor, brown sugar flavor, and French vanilla flavor are all good and each gives a distinctly different tone to the sauce.

As in banana muffins, it’s hard to get enough banana flavor with bananas alone.  Add the banana flavor.

For the toffee sauce:

This is not complicated to make.  You will need a candy thermometer.  Just cook it until you reach the desired temperature.

1 1/4 cups heavy whipping cream
1/2 cup brown sugar
1/2 cup light corn syrup
1/4 cup (1/2 cube) salted butter
1 teaspoon butterscotch flavor

  1. In a large heavy saucepan, add the cream, brown sugar, corn syrup, and butter.  Over medium heat, bring the ingredients to a gentle boil stirring often.  Continue cooking until the temperature reaches 230.  You will need to stir constantly as it approaches the targeted temperature.  Set aside.
  2. Once the sauce has started to cool, stir in the flavor.  Let the sauce cool completely.
  3. It the sauce is too thick to spread, thin with a little additional whipping cream.

For the pudding:

1 3/4 cup all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt

3/4 cup (1 1/2 cubes) butter
2/3 cup brown sugar
2 large eggs
1 cup mashed ripe bananas
2/3 cup butterscotch chips
2 teaspoons banana flavor

Preheat the oven to 350 degrees.  Line a 8 x 8-inch baking pan with parchment paper.

  1. In a medium bowl, whisk the flour, baking powder, and salt together.  Set aside.
  2. In the bowl of your stand-type mixer, cream the butter and sugar together.  Beat in the eggs and then the bananas and flavor.
  3. Add the flour mixture and beat until just well combined, scraping down the sides of the bowl.  Add the chips.
  4. Scrape the batter into the prepared pan.  Bake for 25 minutes or until the cake tests done with a toothpick stuck in the center of the cake.  Let cool on a rack in the pan.

To assemble the pudding:

Spread the sauce on the cooled cake.  Place the topped cake in the oven set at 350 degrees for six minutes or until the sauce is bubbling thickly.  Remove from the oven.  Gasp the edges of the parchment paper and lift the cake to cutting board for cutting and serving.  Serve with sliced bananas and whipped cream or ice cream.

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