Sticky Banoffee Cake
Serves: 16
 
Ingredients
  • ¾ cup unsalted butter-softened
  • ⅔ cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (approximately 3 bananas)
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • Toffee Caramel Sauce (recipe follows)
  • Garnish: fresh banana slices
Instructions
  1. Preheat oven to 350°. Spray an 8-inch square baking pan with cooking spray. Line with parchment paper and spray paper with cooking spray.
  2. In a large bowl, beat together butter and brown sugar with a mixer at medium-high speed until well combined, approximately 2 minutes. Add eggs, one at a time, beating well after each addition. Add mashed bananas and vanilla extract, beating until incorporated.
  3. In a medium bowl, whisk together flour, baking powder, and salt until combined. Add flour mixture to butter mixture, beating until well combined. Using an offset spatula, spread cake batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 25 to 27 minutes. Let cool completely in pan. Remove cake from pan.
  5. Increase oven temperature to broil. Line a rimmed baking sheet with foil.
  6. Using a long serrated knife, trim top of cake to create a level, even surface. Place cake, cut side down, on prepared baking sheet.
  7. Using an offset spatula, spread ⅓ cup Toffee Caramel Sauce over top of cake. Broil cake 6 inches from heat until toffee sauce is bubbling, approximately 1 minute. Carefully transfer cake to a cutting surface. Using a sharp knife, cut cake into 16 (2-inch) squares.
  8. Just before serving, top with additional sauce and garnish with banana slices, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sticky-banoffee-cake-recipe/