Description
A delightful dessert combining the sweetness of ripe bananas with rich toffee sauce, offering warmth and nostalgia in every bite.
Ingredients
- 2 cups gluten-free or all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 8 tbsp butter, softened
- â…“ cup granulated sugar
- â…“ cup brown sugar, packed
- 1 cup mashed bananas (approximately 2 bananas)
- â…“ cup maple syrup
- 2 tsp vanilla extract
- 3 eggs
- ¾ cup buttermilk
- 8 tbsp butter
- ¾ cup brown sugar, packed
- ¾ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Cream together the granulated sugar, brown sugar, and softened butter in a large mixing bowl until the mixture becomes light and fluffy.
- Mix in the eggs, vanilla extract, buttermilk, maple syrup, and mashed bananas until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, kosher salt, and ground cinnamon.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to ensure the cake remains tender.
- Pour the prepared batter into the greased baking dish, spreading evenly. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the toffee sauce. In a saucepan over medium-low heat, melt the butter and brown sugar together, stirring constantly until smooth.
- Add the heavy cream and vanilla extract, cooking for another five minutes until thickened.
- Once the cake cools slightly, poke holes across the top with a toothpick and pour the warm toffee sauce over the cake. Allow it to soak in for at least one hour before serving.
Notes
For richer flavor, consider adding chopped nuts or chocolate chips. Serve with whipped cream or vanilla ice cream for contrast.