What this cake is
This is a soft, simple banana cake baked in a square pan, then poked and topped with a warm salted toffee sauce, much like a sticky toffee pudding. It is similar in spirit to the salted caramel and sticky toffee banana cakes found on many baking blogs: an easy batter, with the sauce doing the work of making it special.
Ingredients
This makes one 9-inch (23 cm) square cake, about 9 servings.
Cake
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup (75 g) unsalted butter, melted
- 2/3 cup (130 g) packed brown sugar
- 2 large eggs
- 1 cup mashed very ripe banana (about 2 to 3 bananas)
- 1/3 cup (80 g) plain yogurt
- 1 teaspoon vanilla extract
Salted toffee sauce
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) packed brown sugar
- 1/2 cup (120 ml) heavy cream
- 1/2 teaspoon flaky sea salt, plus more to finish
Making the cake
- Heat the oven to 350°F (175°C). Grease a 9-inch square pan and line it with parchment, leaving an overhang.
- Whisk the flour, baking powder, baking soda, salt and cinnamon.
- In another bowl, whisk the melted butter and brown sugar. Add the eggs, banana, yogurt and vanilla.
- Fold the dry ingredients into the wet until just combined.
- Pour into the pan and bake for about 30 to 35 minutes, until a toothpick comes out clean.
Making the salted toffee sauce
- Melt the butter in a small saucepan over medium heat.
- Stir in the brown sugar and cook, stirring, until it dissolves and the mixture bubbles gently, about 2 minutes.
- Slowly add the cream while stirring, as it will bubble up. Simmer gently for 3 to 4 minutes, until slightly thickened.
- Take the pan off the heat and stir in the salt. The sauce thickens as it cools.
Poke, pour and rest
While the cake is still warm, poke holes all over the top with a skewer or the handle of a wooden spoon. Pour about half of the warm sauce over the cake, a little at a time so it soaks in. Let it sit for about 10 minutes, then lift it out using the parchment. Serve with the remaining sauce and an extra pinch of flaky salt.
Tips for the sauce and the salt
- Use a saucepan big enough for the sauce to bubble up without spilling.
- Keep the heat at medium or lower. If the sauce looks separated, whisk in a spoonful of cream off the heat.
- Taste before adding more salt, since salted butter will increase the saltiness.
- Flaky salt at the end gives bursts of salt that contrast with the sweetness.
Serving ideas
Serve warm with vanilla ice cream, softly whipped cream, a spoonful of plain yogurt or pan-browned slices from our caramelized banana desserts. For a topping that is less sweet, chopped toasted nuts work well; for a nutty version of the cake itself, see the hazelnut banana cake.
Make-ahead and storage
The cake and sauce can both be made a day ahead. Store the cake covered at room temperature and the sauce in the fridge, then reheat the sauce gently with a splash of cream before using. Leftover soaked cake keeps in the fridge for a few days; warm individual pieces briefly before serving.
If you want a sauce-free finish, try the easy banana frosting instead.
FAQ
Can I use caramel from a jar? You can, but homemade sauce is easy and has a deeper flavor.
Can I leave out the yogurt? Use milk or sour cream in the same amount.
Is it very sweet? It is a sweet dessert. The salt and a plain topping such as cream help balance it.