Sticky Toffee Banana Pudding & Rich Caramel Sauce

Sticky toffee banana pudding topped with rich caramel sauce is a decadent, delicious dessert that everyone in the family can enjoy!

Trust me, you’ll be thrilled with this bad boy. Serve this sticky toffee banana pudding with a glass of spiked milk for the parents and warm cinnamon milk for the kiddos. You’ll all be in heaven!

As with all Connected Chef recipes, use your kitchen and instincts to guide you as you cook! The ‘building blocks’ for this recipe are below, but feel free to ‘wing it’ a little with the variations.

Add a little more (or less!) vanilla to the sticky toffee banana pudding, or a splash of whiskey to the caramel sauce as it cools. Once you have put together the components of the pudding and gotten your caramel sauce to the right consistency, you can stretch your wings a little.

Sticky Toffee Banana Pudding
Sticky Toffee Banana Pudding & Rich Caramel Sauce
Print Recipe
Serve this bad boy with a glass of spiked milk for the parents and warm cinnamon milk for the kiddos, and you will all be in heaven.
Sticky Toffee Banana Pudding
Sticky Toffee Banana Pudding & Rich Caramel Sauce
Print Recipe
Serve this bad boy with a glass of spiked milk for the parents and warm cinnamon milk for the kiddos, and you will all be in heaven.
Ingredients
Toffee sauce
Banana cake
Servings:
Instructions
Caramel Sauce
  1. Bring 1 1/4 cups cream, brown sugar, corn syrup, butter and 1/8 teaspoon salt to boil in heavy small saucepan over medium heat, whisking until sugar dissolves.
  2. Reduce heat to medium-low and cook at gentle boil until sauce coats spoon thickly and is reduced to 1 + 1/2 cups, whisking occasionally, about 15 minutes. Remove from heat and cool
Banana Cake
  1. Preheat oven to 350 degrees. Butter 8 x 8 non-stick glass baking pan. Dust pan with flour, tapping out excess.
  2. Whisk flour, baking powder, and 1/2 tsp. salt in a medium bowl.
  3. Using electric mixer, beat butter and sugar in large bowl until well blended.
  4. Beat in eggs 1 at a time.
  5. Beat in mashed bananas, rum and vanilla (batter may look curdled).
  6. Add dry ingredients in 4 additions, beating just to blend after each addition.
  7. Spread batter evenly in prepared baking pan.
  8. Bake cake until tester inserted into center comes out clean, 25 to 30 minutes.
  9. Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, 4 to 6 minutes.
  10. Cool cake in pan on rack 30 minutes.
  11. Cut around cake in pan, and cut cake into 16 squares (plastic knives seem to cut better!) Serve cake slightly warm or at room temperature with toffee sauce and sliced bananas, if desired.
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