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Sticky toffee banana cake


Serves: 16
timePrep time: 25 mins
timeTotal time:
Sticky toffee banana cake
Recipe photograph by Martin Poole

Sticky toffee banana cake

You’ll go bananas for this simple traybake with its irresistibly gooey topping. Follow our tip to make it gluten free

Serves: 16
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
234Kcal
Saturates
7gr
Carbs
26gr
Sugars
18gr
Fibre
1gr
Protein
4gr
Salt
0.6gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 4 ripe bananas (about 600g unpeeled, 400g peeled weight)
  • 1 tbsp lemon juice
  • 150g soft butter
  • 150g golden caster sugar
  • 1 tsp vanilla bean paste or extract
  • 3 large eggs
  • 150g self-raising flour
  • 1½ tsp baking powder
  • ¼ tsp fine sea salt
  • 50g ground almonds
For the sticky toffee glaze
  • 40g butter
  • 80g golden syrup

Step by step

Get ahead
Keeps for up to 5 days in an airtight container, or can be frozen
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm square loose-based cake tin with baking paper.
  2. Mash 250g of the peeled bananas 7 in a small bowl. Slice the remaining bananas into another bowl and toss with the lemon juice.
  3. Cream the butter and sugar together for 5 minutes until pale and fluffy, then beat in the vanilla.
  4. Beat in the eggs, one at a time, adding 1 tablespoon of the flour with the second and third egg.
  5. Sift in the remaining flour, baking powder and salt and fold in, followed by the ground almonds and mashed bananas.
  6. Pour the mixture into the prepared tin and dot the sliced bananas over the top. Bake the cake for about 45 minutes until a skewer pushed into the centre of the cake comes away cleanly. Remove from the oven and set to one side, in its tin.
  7. For the glaze, put the butter, golden syrup and 3 tablespoons boiling water into a small pan and stir over a low heat until melted. Bring to the boil and boil for 3 minutes. Quickly remove from the heat and beat with a wooden spoon until smooth.
  8. Pour the glaze over the top of the cake and tilt the tin back and forth to cover the surface in an even layer. Leave to cool.
  9. Carefully remove the cake from the tin and peel away the paper. Serve cut into squares.
    Tip
    Make it gluten free
    Use gluten free flour and baking powder, adding ½ tsp xanthan gum with the dry ingredients, and 2 tbsp milk with the almonds and bananas.

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