Over the weekend, we had dinner at our friends’ house. My friend is an awesome baker and she wowed us with this one! In all, with chilling time, the recipe takes about 2 hours. It was incredibly delicious and my tastebuds are craving more! I can not wait for the bananas on my counter to get mushy!
1 1/4 cup plus 3 tbsp heaving whipping cream
1/2 cup packed light brown sugar
1/2 cup dark corn syrup
1/4 cup butter
1/8 tsp salt
2 cups all purpose flour
1/ 1/2 tsp baking powder
3/4 cup butter, room temperature
2/3 tbsp packed dark brown sugar
2 large eggs
1 cup very ripe mashed bananas (2-3)
1 tbsp rum (optional)
1 1/2 tsp vanilla extract
1/2 tsp salt
Fresh bananas for topping
Toffee Sauce (can be made 2 days in advance and refrigerated)
In small saucepan over medium heat, bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 teaspoon salt to a boil. Whisk continually until sugar is dissolved. For the next 15 minutes, reduce the heat to medium low and simmer until sauce thickens and thickly coats the back of your spoon. Remove from heat, and whisk in 3 tablespoons or so of heavy cream to thin the sauce to desired consistency. Cover and chill. Rewarm slightly prior to use.
Preheat oven to 350 degrees F. Grease and flour a non-stick 8″x8″x2″ pan and set aside.
In a medium bowl, whisk flour, baking powder, and salt. Set aside. With your electric mixer, in a large bowl, beat the butter and sugar together until well blended. Beat in 1 egg at a time. Then add the mashed bananas, rum and vanilla and continue to beat them until well incorporated. Next, slowly add the dry ingredients. Add a 1/4 of the dry ingredients at a time, blend until just incorporated then repeat 3 more times. Spread batter into baking pan.
Bake cake for 35 to 38 minutes or until a toothpick in the center comes out clean. Remove from oven and spread 1/2 of the toffee mixture onto the top of the cake. Return the cake to the oven and bake until the sauce is bubbling and thick. This should take about 6 minutes. Remove from oven and cool the cake in the pan on a cooling rack for 30 minutes.
Serve pieces of cake slightly warm or at room temperature with toffee sauce, sliced fresh bananas and even a dollop of fresh cream or vanilla ice cream on the side.
This recipe has been adapted from Bon Appetite Magazine. The original recipe can be found here. You can find all of the recipes shared on Tilly’s Nest at Tastebook in our very own cookbook.
Photo Credit: Dan Forbes