Recipe Detail

Banana Toffee Cake

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  • Brief Description

    Banana cupcakes with toffee sauce

  • Main Ingredient


  • Category:  Desserts

  • Cuisine:  American

  • Prep Time:  0 min(s)

  • Cook Time:  0 min(s)

  • Recipe Type:  Public

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  • Notes:

    Do ahead: The sauce keeps for a week or two; it can be reheated n about 20 seconds in the microwave, just until it liquefies, or back on the stove n a small saucepan. The cake keeps for 3-4 days at room temperature in an airtight container before seeming stale to me. If you can gently rewarm it before serving, all the better.

  • Posted By:  gardner.marilyn

  • Posted On:  Sep 23, 2023

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Number of Servings:


  1. 1/2 cups - (4 ounces or 115 grams) unsalted butter, melted and cooled slightly
  2. 1/4 teaspoons - fine sea or table salt
  3. 1/2 cups - (95 grams) packed dark brown sugar
  4. 6 tablespoons - (75 grams) granulated sugar
  5. 1 tablespoons - molasses or treacle
  6. 1 teaspoons - vanilla extract
  7. 2 - large eggs
  8. 2/3 cups - (170 grams) mashed bananas (2 medium bananas, or about 12 ounces unpeeled)
  9. 1/2 cups - (120 ml) buttermilk, well-shaken
  10. 1 teaspoons - baking powder
  11. 3/4 teaspoons - baking soda
  12. 1 3/4 cups - (230 grams) all-purpose flour
  13. 4 tablespoons - (2 ounces or 55 grams) unsalted butter, cold is fine
  14. 1 cups - (235 ml) heavy cream, divided (half for sauce, half for whipping)
  15. 1/2 cups - (95 grams) dark brown sugar
  16. 1/4 teaspoons - flaky sea salt plus more to finish
  17. 1/2 teaspoons - vanilla extract


In a large bowl, whisk together butter, salt, brown sugar, granulated sugar, molasses, and vanilla until combined. Add mashed banana and whisk again. Add eggs and whisk until incorporated, then buttermilk. Sprinkle baking soda and baking powder on batter and whisk until combined and then (don?t skip this), 10 to 20 more times, ensuring that it very well dispersed in the bowl. Add flour and mix only until it disappears. Divide batter between 12 cups.

Bake 14 to 16 minutes, until a toothpick inserted into the cakes comes out batter free.

While the cakes bake, make the toffee sauce: Combine butter, 1/2 cup of the heavy cream, and sugar in a larger saucepan than you think you?ll need over medium-high heat and bring to a simmer. Simmer, whisking frequently, for 5 to 7 minutes ? the mixture thickens slightly. Add a couple pinches of salt and vanilla.

And whipped cream: In a medium-large clean bowl, beat remaining 1/2 cup heavy cream with an electric or you-powered whisk until it forms soft peaks. Don?t add sugar to this; I promise it does not need it.

To serve: Remove one warm cake from the muffin tin and either plate it dome side-up or you can cut the dome off the cake with a serrated knife and serve the cake upside-down, as shown. (You can use the cake tops to pacify hangry people in your kitchen.) Ladle the cake generously with the toffee sauce, finish with a big dollop of the cream and a few flakes of sea salt. Repeat with remaining cakes.




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