Sticky Toffee Banana Cake

Tested & Perfected RecipesCookbook Recipe

Though very impressive looking, this warm, comforting cake is easy to make and loved by kids and adults alike.

sticky toffee banana cake

Photo by Alexandra Grablewski (Chronicle Books, 2018)

This warm, comforting confection is a twist on the classic English dessert, sticky toffee pudding — which is not really pudding at all, but rather a warm, moist cake made with finely chopped dates covered in a sticky toffee sauce. Though it looks impressive, it’s easy to make: the base is nothing more than a delicate banana bread baked in a square pan, and the toffee sauce is simply a combination of butter, cream, brown sugar, and corn syrup.

What you’ll need to make the Sticky Toffee Banana cake

ingredients

It’s important to use overripe bananas — the browner and spottier, the better. Begin by mashing them in a bowl, then set aside.

How to make the Sticky Toffee Banana cake

mashing-bananas

Next, whisk together the dry flour, baking powder, baking soda and salt.

dry-ingredients

In a separate bowl, combine the melted butter and sugar.

melted-butter-and-sugar

Beat until combined.

beating-butter-and-sugar

Then add the mashed bananas, eggs, lemon juice and vanilla.

adding-eggs-bananas-and-vanilla

Beat until combined.

beating

Then mix in the dry ingredients.

mixing-in-dry-ingredients

Transfer the batter to a greased and floured 8-inch square baking dish.

ready-to-bake

And bake for 35 minutes, until golden.

baked-banana-cake-1

Meanwhile, make the toffee sauce by combining the butter, heavy cream, corn syrup and brown sugar in a medium saucepan.

toffe-sauce-1

Whisk until the sugar dissolves.

mixing-toffee-sauce

Gently boil the sauce, whisking occasionally, until thickened to a syrup consistency, about 15 minutes. If it seems too thin, don’t worry, it will thicken more as it cools.

finished-toffee-sauce

Spoon about 1/3 cup of the toffee sauce over the baked banana cake.

banana-cake-with-toffee-sauce

And return to the oven to bake until bubbling, about 6 minutes.

bubbling-toffee-sauce

Let the dish cool on a rack, then slice into squares when ready to serve.

sliced-banana-cake

Warm the toffee sauce and spoon generously over top. Top with fresh banana slices and chopped pecans, if desired. Enjoy!

Note: The idea for this recipe came from a sticky toffee banana pudding featured in Bon Appetit years ago. I tried the recipe as written but found the cake much too heavy and dense. The banana cake that I’ve used here is actually a light and cake-like banana bread from this site (baked in a cake pan instead of a loaf pan) — it’s much better! The toffee sauce has been modified as well.

 

sticky toffee banana cake

Photo by Alexandra Grablewski (Chronicle Books, 2018)

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Sticky Toffee Banana Cake

Though very impressive looking, this warm, comforting cake is easy to make and loved by kids and adults alike.

Servings: 9-12

Ingredients

For the Cake

  • 1-3/4 cups cups all purpose flour, spooned into measuring cup and leveled-off with a knife
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, melted and slightly cooled
  • 3/4 cup sugar
  • 2 large eggs
  • 1 cup very ripe mashed bananas, from 2-3 spotty bananas
  • 2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons vanilla extract

For the Toffee Sauce

  • 1-1/4 cups heavy whipping cream
  • 1/2 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 4 tablespoons unsalted butter
  • Pinch salt

For Serving

  • Sliced perfectly ripe bananas
  • Chopped pecans

Instructions

  1. Preheat the oven to 350°F. Butter and flour an 8x8-inch baking dish.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
  4. On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
  5. Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup -- it will continue to thicken as it cools. Remove the sauce from the heat and cool.
  6. Spoon 1/3 cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
  7. Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.
  8. Freezer-Friendly Instructions: The cake can be frozen (without the toffee sauce) for up to 3 months. Bake the cake for 35 minutes, let it cool completely, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw on the countertop the night before you plan to eat it. Before serving, place the cake back in the oven with the toffee sauce and proceed with the recipe from there.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 slice (nutritional data includes sauce but not optional toppings)
  • Calories: 402
  • Fat: 22g
  • Saturated fat: 13g
  • Carbohydrates: 50g
  • Sugar: 27g
  • Fiber: 1g
  • Protein: 4g
  • Sodium: 231mg
  • Cholesterol: 95mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I have to give this recipe 5 stars because it TASTES amazing, which is the point, right? Well, yes and no. I have to say, it was a little challenging to take these to an event because I wanted the individual squares to be freshly drizzled with the warm sauce. I did everything right but of course it wasn’t warm anymore by the time they got to their destination. Additionally, they are a very brown dessert and so just don’t APPEAR even 1/2 as good as they taste. SO….I will make these again, but just for home use, not to take out. My husband loved this dessert!

    • — DallasColoradoBear on June 21, 2019
    • Reply
  • This cake is so easy to make and a crowd pleaser. Thank you Jenn for another great recipe 🙂

    • — Janise on April 10, 2019
    • Reply
  • This was a tasty twist on banana cake. I also had issues with the cake not being done in 35 minutes. I think I had to bake it for an additional 15 min before my skewer came out “clear” of batter & it’s not my oven & I’m an experienced baker. 😊 I was worried about overbaking the sides but thankfully the sauce helps keep it moist. The batter definitely fills up the 8×8 pan so you get deep slices when cutting the cake. I added 1 tsp of cinnamon to the batter & served with the butterscotch/toffee sauce with a scoop of vanilla ice cream.

    • — Tina on February 24, 2019
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  • Hi Jenn! Do you think making this in smaller portions, like muffins, would work? And then making a smaller quantity of the sauce and freezing the leftover muffins for next time?

    • — Elise on February 19, 2019
    • Reply
    • Hi Elise, I haven’t tried it this way. I suspect it should work, but the muffins won’t dome very much; they’ll be flatter like cupcakes. Please let me know how it turns out if you try it!

      • — Jenn on February 20, 2019
      • Reply
  • Made this last night exactly as written and the family loved it. I have about half the cake and sauce left over and I’m having another couple for dinner in a week’s time. Can I freeze the cake and sauce to use for my dessert, and if so, how do I prepare it for serving? Love your cookbook, btw. Have even given it as a gift to rave reviews.

    • — Judy on January 28, 2019
    • Reply
    • Hi Judy, glad you enjoyed it! Unfortunately, because you’ve already put some of the toffee sauce on the cake, I don’t think it would freeze well – sorry! If you make it again, you can freeze it, but it would have to be before you’ve stuck it back in the oven with the sauce. (And thanks so much for buying the cookbook for yourself and others!) 🙂

      • — Jenn on January 29, 2019
      • Reply
  • Made this recipe. Very delicious. Thank you!!! Will be making for a church potluck.

    • — Stephanie R on November 16, 2018
    • Reply
  • Can I use whole milk instead of cream?
    Is this stable enough to make a poke cake?
    Substitute for corn syrup?
    Using Whole Wheat flour, how much flour should I use?

    Thank you!

    • — MJL on November 13, 2018
    • Reply
    • Hi MJL, For the best results, I’d stick with the cream. For a replacement for the corn syrup, you can use Lyle’s Golden Syrup. Regarding turning this into a poke cake, you could but it’s not necessary; the cake is plenty moist and the sauce is really meant to form a sticky top crust, rather than soak in. And if you’d like to use whole wheat flour, I’d suggest replacing just half of the all-purpose flour with whole wheat. If you use more than that, I’m afraid the texture of the cake would suffer.

      • — Jenn on November 14, 2018
      • Reply
  • Made this in a 9 inch round. When cool, I split the cake, filled it with fresh sliced bananas and frosted it with chocolate frosting. Everyone LOVED it. Great recipe, Jenn and super versatile. Thanks!

    • — Diane on May 26, 2018
    • Reply
  • So good. So easy. My guests loved it! Thanks Jenn!

    • — Robin Kay on March 28, 2018
    • Reply
  • I made this for work colleagues and they can not stop raving over it. All want the recipe and a few said it was the ‘best ever’ banana cake they have had. Thank you so much for sharing. Couldn’t find corn syrup over here in Australia, so replaced it with honey – so delicious.

    • — Helen Wiggins on March 12, 2018
    • Reply
  • Hello! Do you think I could double the recipe and bake it in a 13 x 9 dish? I would much prefer that than having to buy another 8 X 8 baking dish. Thanks!

    • — I-Rod on February 14, 2018
    • Reply
    • Yes, I-Rod, that should work – enjoy!

      • — Jenn on February 14, 2018
      • Reply
      • Thank you so very much! I doubled the recipe, baked it in a 9 x 13 glass dish, and it came out perfect. I also doubled the amount of toffee sauce, of course. My friends raved about it. I can’t wait for the release of the cookbook!

        • — I-Rod on February 18, 2018
        • Reply
        • So glad it turned out well! 🙂

          • — Jenn on February 19, 2018
          • Reply
        • I jenn i would like to make this 9×13 pan too.i wan to make it double.
          How long will take?
          What’s going to be the temperature?
          Thanks again

          • — Fanny on December 30, 2018
          • Reply
          • Hi Fanny, I’d cook it at the same temperature for 40 to 50 min.

            • — Jenn on December 30, 2018
          • Thanks so much Jenn
            You’re awesome.
            I’ve been making all your recipes. They are the best!!

            • — Fanny on December 30, 2018
  • I had two spotted bananas I had to use up. This was delicious and the toffee sauce spectacular. Husband had about 4 pieces

    • — Janet on January 4, 2018
    • Reply
  • Can i use thick cream instead of whipping.cream?

    • — Willanie cawaling on December 15, 2017
    • Reply
    • Yes, Willanie, I think that should work. Enjoy!

      • — Jenn on December 15, 2017
      • Reply
  • Hey Jenn,

    thanks for all your marvellous recipes. I’ve come to depend on your site for recipes for really any occasion.
    Also, I am really happy that you have started posting your recipes in metric units as well at some point.
    But, having made the Sticky Toffee Banana Cake this past weekend, I’d like to say that 1 cup of mashed banana is not equal 375 g. It took me 3.5 bananas to reach 375 g but because it looked to be a massive amount I then filled it into a cup, and hat a good 100 g leftover.
    So, for mashed bananas: 1 cup = 275 g..
    Well, we just went and had your banana pancakes with our afternoon tea 🙂
    What would have been the result, had I added the additional 100 g of mashed banana to the batter?

    But still, great cake!

    Thanks, Anna

    PS: Will your cookbook be cup measures only, or also include metric units?

    • — Anna on December 12, 2017
    • Reply
    • Hi Anna, Thanks for your feedback! I rely on various sources for my metric measurements and obviously that was off! I’ve updated the recipe and I apprciate you bringing it to my attention. And to answer your question, I think the bread would’ve likely been a bit heavy and wet with the additonal 100 grams of banana. Glad you found a use for them!

      • — Jenn on December 12, 2017
      • Reply
  • Hi Jen
    What would be the best way to get a head start on making this for company? If I make the cake the day before is it best to make the toffee sauce right before they come and pop it back in the oven? Thanks
    Tina

    • — Tina on December 7, 2017
    • Reply
    • Hi Tina, This cake keeps really well so I’d just go ahead and make it completely ahead of time and then warm the cake and the sauce before serving.

      • — Jenn on December 7, 2017
      • Reply
  • Thoughts on making this 3 days before I need it? I can put sauce over it each day it’s in the fridge. Thanks for your help Jenn!

    • — Jelena on December 4, 2017
    • Reply
    • Hi Jelena, it should keep just fine for 3 days if stored in the fridge. No need to pour the sauce over it while you store it.

      • — Jenn on December 5, 2017
      • Reply
  • This has become a family favorite for birthday cake choices. That’s a testament to how good this combo is-i never would have imagined banana cake as a top contender for special occasions but this entire recipe is that good!

    • — Holly on November 30, 2017
    • Reply
  • This recipe is spectacular! I’ve got a gas oven, so I had to bake it longer than suggested (~45 min), but it came out perfect! Definitely my new go-to recipe for banana bread. And the toffee sauce….omg. It’s heaven!!! I’m in the uk so I substituted golden syrup for corn syrup (which doesn’t seem to be a thing here). I could have eaten the sauce straight out of the pan!

  • Amazing !! Great spin on the traditional banana bread that I’m kinda tired of making ! Tastes best warmed up slightly the sticky toffee makes this unique and yummy . So quick to make ! Directions on point ! Only change I made was that I added chopped pecans into the batter

  • How do I make this dessert with metric weights instead of American cups?

    • Hi Julia, This recipe actually has the ingredient amounts in metric as well. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Enjoy the cake!

  • This is another fantastic banana recipe! The toffee is delicious! Next time I’ll make a little more sauce; it was so good that we ran out of it!

  • Turned out beautifully. The sauce is amazing. Now I have the perfect use for those “spotted” bananas.

  • I made this Monday night and it was incredible. We could barely stop eating it. Only thing was my baking time was a little longer than yours by about 7 min. But it was really delicious!

  • YUM!!!! I made this Banana Cake several times with great success. My friends and family enjoyed it. BTW, I also added some cinnamon powder.
    Cheers May/Melbourne, Australia

    • Hi Jenn, can I use molasses unrefined cane sugar. Will it affect the final output of the cake. Thanks and waiting for your reply.

      • Hi Kay, I wouldn’t recommend molasses in this recipe. And, if you’re referring to using unrefined cane sugar in place of the brown sugar for the toffee, that would work, but it would not work in place of the white sugar for the cake. Hope that helps!

  • Made this for Christmas Eve dessert and the family were well impressed!
    Did double up on the sauce ( highly addictive !)

  • So I just made this and followed the directions exactly. Checked the cake after 35 and it wasn’t even close to being done. Put it in and checked it every 5 min thereafter. SO far, its been an extra 20 min and the middle is still not cooked and now the top is burning. What a waste ?

    • Hi Jo, So sorry you had trouble with the cake. If you followed the recipe precisely, it is likely a problem with your oven.

  • I’ve made this cake multiple times and it’s simply amazing! A true crowd pleaser! However, I’ve only ever had it fresh from the oven. If I make this earlier in the morning to be served at night, how would you suggest reheating the entire thing?

    Thanks so much, Jenn!

    • Hi Andi, I’d place it in a 300°F oven (covered with foil) for 15-20 minutes, or until warm.

  • Wow! I made this recipe last night and it blew my wife away. As much as we like banana bread, this is a much better way to use over ripe bananas. Fantastico!

  • Prompted by Jenn’s Thanksgiving Menu, I decided to delay the pumpkin pie until Christmastime and made this cake instead. While banana cake itself is nothing extraordinary, I knew the syrup poured over the warm cake would make the difference. My only alteration was in using a small amount of dark corn syrup mixed with the light since I had no dark brown sugar. I served the cake with plenty of warm syrup, a sprinkling of chopped walnuts and either vanilla or butter pecan ice cream. My little family of three loved it; my least enthusiastic sweet-eater was the one who finished it off. The real attraction was the extra syrup as topping. While the cake alone, with the syrup poured over it, was sweeter than a regular banana cake, it was not at all decadent. This recipe needs the extra syrup to be special. I encourage everyone to make a double amount of the syrup. Great idea for a departure from the usual!

  • I love, love, LOVE this recipe! It is my go to dessert anytime there is a family gathering or office party. Several times I had to make slight changes but the cakes still turned out fine. I have had to use light brown sugar and almond extract instead of dark brown sugar and vanilla extract. I love the sauce! I’ve actually used the sauce for other cake recipes. Thanks for this recipe Jen!

  • Just finished baking smells amazing. Can I leave out for tomorrow or should it be refrigerated? (Preparing all “Jenn’s” recipes this thanksgiving !!)

    • Storing at room temperature is fine for this one. Hope it tastes as good as it smells– happy Thanksgiving!

  • What does the lemon juice do it the recipe?I completely forgot about it :(.. hope it comes out fine

    • Hi Sheba, the lemon juice is included in the cake as an acid to help activate the baking soda (to help the cake rise). I hope the omission didn’t make a big difference.

  • Hi Jenn
    WOW WOW WOW
    How good is this dessert, sublime, sweet and sensuous.
    Each mouthful surprises you, from the cakes incredible lightness that’s moist with a caramelised toffee edge.
    Follow this with a warm sticky sauce, that’s well balanced and keeps you coming back for more.
    Served warm or room temp both delight.
    Thanks Jen, your recipes never fail to please.
    Regards Mike

  • Hi Jenn

    I have been wanting to post this review for a very long time but just couldn’t get to it. You had suggested this cake for my daughter’s birthday and it was a super hit. My younger one, who just shuns away cakes was devouring it and asking for more of it, that itself tells you how delicious and yummy the cake was. Thank you for such a great recipe and for your suggestion. The sauce was her all time favorite.

  • Cake is awesome. I noticed another reviewer mentioned his sauce came out grainy and thick. Mine too, and i also used half and half instead of heavy cream. The sauce still tastes good, but it never bubbled on the cake and it looks weird – I wouldn’t serve it to company. So, if anyone else out there is wondering, be sure to follow the recipe as stated.
    Sidenote, surely i can eat an extra piece since I’m not using much of the sauce? 😉

  • Just wanted to let you know that I came across this recipe while looking for a bake off contest cake. I didn’t have enough time to do a trial run so I just made it and entered it into the contest without tasting. I actually forgot the bananas and pecans for the top at home as well. Just wanted to let you know i WON the contest!!! Everyone raved about it- Thanks!!!

    • That’s so cool, Jill! Thanks for letting me know 🙂

  • I made this for company and had to give everyone the recipe before they left! This is a real gem!

  • With respect to the syrup for the banana cake: after following the instructions mine came out thick and somewhat “grainy” rather than smooth and runny like maple syrup.

    Now, I used table cream rather than the so-called heavy, whipping variety as that’s what I had on hand; could that be the problem or did I do something else “wrong”?

    Thanks, Jenn, your feedback would be greatly appreciated.

    PS the cake itself…deliciously good!!!

    • Hi Alan, It could be the substitution of the table cream or you may have overcooked it just a bit.

  • Hi Jenn

    I am going to make this cake for my daughter’s birthday as you had suggested and since she also liked it. Do you think I can use turbinado sugar in place of dark brown sugar for the sauce.

    Madhuri.

    • Hi Madhuri, It might work but this type of sauce can be finicky so I wouldn’t want to take the chance. Sorry!

  • Saw your post and happened to have 3 over ripe bananas during the blizzard! Great timing. This was easy (for a non-baker) and SO good! Thank you.

  • Easy to make and delicious. This is a keeper! A small piece will satisfy because it is quite sweet. I made the sauce two days ahead and didn’t need to thin it. Made the cake without getting out the mixer. A wooden spoon worked fine. Served with suggested garnishes—plus whipped cream (never hurts!). My guests loved it. Save yourself a piece for the following morning with your coffee … the cake is incredibly moist and tasty even without the sauce.

  • Hi,
    Just wondered about the amount of chopped dates to add, since they are mentioned in the description, but not among the ingredients.
    Looking forward to making this!
    Thank you!

    • Although I mention dates in the intro of the recipe, I was referring to the similar English dessert, sticky toffee pudding (that calls for dates). I think you could add about a 1/4 finely chopped dates to this. Let me know how it turns out!

  • I discovered I had 3 ripe bananas left over from the week. Not wanting to toss them, I came across this awesome recipe. My family and I devoured every delicious morsal. I served it with a scope of vanilla Carmel Gelato and a sprinkle of salted Carmel sugar. It is now one our favorite deserts! Thanks Jen

  • I have read the reviews and see that several people have used extra sauce for an ice cream topping. I was wondering how long the topping would keep in the refrigerator? I would make a double batch of sauce to use up cream if it will keep for a week or so. I am going to make this today and will post an “I made it” review when done, but you can just tell when a recipe will be good.

    • Hi Gina, It will be fine for a week in the fridge — go ahead and double it 🙂

      • I made this and the cake is delicious. A nice change from the usual heavy banana bread. I made extra sauce, too. I am so glad I did. I am going to have to get more ice cream to enjoy the rest of it. I put extra toasted pecans in the sauce. Oh my, this is going to be in my refrigerator all of the time.

  • Wow! I made this for our annual pot luck pre-holiday party for my bridge club. It was absolutely amazing. I could have made a triple recipe and it wouldn’t have been enough. It’s so moist and looks beautiful on the plate. Everyone asked for the recipe.

    When looking for something special I always come to your website. Your recipes never disappoint!

  • Every single recipe I tried from you is perfect!!!! This cake tastes like a 5 star restaurant cake, just delicious!!! Thank you so much for sharing this.

    Seriously every time I am craving some good food I look up your site and choose a dish or a dessert and always be satisfied, never even bother looking on another site. Thank you!!

    • That is so nice, Nancy. Thank you! I’m so happy you’re enjoying the recipes.

  • I am a retired dude that likes to cook. I was looking for a sticky toffee pudding, and found this gem. OMG! Made this sugar free except I used dark Karol syrup. As I told my wife before dinner it is the bomb and it was! Thank you!

  • hi i want to make this cake n send it over to my sisters place.. but as it is rainy weather I’m afraid the cake will go stick in no time. please suggest what i can do to ensure cake remains fresh and non sticky for at least a day? looking forward to a quick reply.
    thanks

    • Hi Uma, The cake is sticky by nature so I wouldn’t worry about it — it should be just fine for a few days, even if it is humid.

  • What a wonderful result on my Google search for a banana cake with caramel. A pleasure to make and even more of one to eat. Perfect consistency and amazing flavour. I have already moved this recipe to the front of my collection and am looking forward to making this again for more friends and family. I will also be trying more of your recipes. Thank you!

  • The BEST Banana Cake ever. Really easy to make& always a big hit w/ everyone. I do have some question about the best way to store it.
    Do you think I can store the cake in the fridge w/ the toffee sauce baked on then reheat in microwave? How long do you think the cake can be kept refrigerated?

    • Hi M.B. Glad you like the cake! It’s fine to store it in the fridge and reheat in the microwave — although you can also store it at room temperature (it keeps well). I would still keep some of the sauce separate for serving (that can be reheated in the microwave too).

  • I had a few bananas starting to get too over ripe when I found your recipe. I had to try it since I love sticky toffee pudding cake I make at Christmas. This was amazing. The toffee sauce was simple to make and I could just eat that with a spoon. Definitely can see that going on ice cream. Thank you very much for posting such a delicious recipe.

  • Is the corn syrup necessary in the toffee topping? Any substitute?

    • You can use Lyle’s Golden Syrup

  • Delicious recipe- been wanting to make this forever. Very worth it. My new favorite dessert. Love this blog

    • Thanks, Nicole! So glad you enjoyed the cake 🙂

  • I would like to make this cake again as a 9 x 13. Could you advise? Very good cake!

    • Hi Barry, You can double the recipe and it should work fine. Glad you like it 🙂

  • Can this cake be served cold?

    • Hi Jo, It is better at room temperature.

  • I have written several reviews but isn’t allowing me to rate! All have been five stars!!! I have to say that you are my go to reference to make something that inspires me to make these wonderful meals for my family and friends!

    Antoinette

  • i have made this and shared this recipe several times and live the texture and balance of the flavored. Presentation is excellent too! Always get compliments when I make it and as a person who enjoys to cook for family and friends it makes me happy!!! Love to spoil them…
    Deffinetly a five star recipe!

  • Wow, this was a hit at a brunch I held last week! The cake was moist, and the perfect density. I was surprised with how easy the recipe was! The toffee was so delicious and I ended up using the left over toffee on some butter pecan ice cream (yum!). Thanks Jen, your recipes are truly an inspiration! Every recipe I try of yours is a home run!!

  • Hi Jenn,

    I plan on making this delicious-looking cake this weekend – do you think it would make any difference to poke holes in the cake with a toothpick prior to pouring on the toffee sauce and putting it in the oven?

    Thanks,
    Christine

    • Hi Christine, You could but it’s not necessary; the cake is plenty moist and the sauce is really meant to form a sticky top crust, rather than soak in.

  • When you say 1-3/4 of a cup flour do you mean 1 and 3/4 or 1 to 3/4? Not used to measuring ingredients in cups! Thanks.

    • Hi Laura, I mean 1 and 3/4 cups (or one cup plus 3/4 cup). Hope you enjoy 🙂

      • The first time my Dad mixed a cake for my Mom, he followed the recipe exactly!! Meaning he put in:
        1 1/4 cup of sugar.
        2 1/2 cups of flour.

        He couldn’t figure out why it tasted funny and my Mom tried not to laugh. Such a sweet memory!

        • Oh, Sarah, I’m laughing so hard, I have tears rolling down my cheeks. Do you mean he mixed 1 quarter-cup of sugar and 2 half-cups of flour? I guess it’d be an easy mistake to make if one was not familiar with how recipes are “phrased”. It’s its own genre, with its own conventions, after all! It sounds like a sweet, sweet memory indeed!

          • — I-Rod on February 14, 2018
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  • I don’t even know how comment on this cake, if there was a 10 star option, that would be my rating….this cake is amazing!!! It is simply divine; the banana with the warm toffee is the ultimate combination. The recipe may look a little intimidating at first glance, but it is super easy and is simply perfect as is!

  • This recipe deserves 20 stars! This recipe is very easy to make. I had to boil/simmer the sauce a little longer but it was worth it. The cake is unbelievable !!! It is very rich and very sweet with amazing flavor. I served mine with fresh vanilla ice cream, cake and drizzled toffee sauce on both with a sprig of mint. Looked beautiful and the room went quiet when being consumed. Ok to make your sauce ahead it reheats nicely. I need to go to confession after this sinful dessert! P.S. A person who hates banana anything LOVED IT!

  • Love, love, love this cake! I made it tonight with my two boys and it is now their favorite. Thank you for having such an easy to follow web site. Each child was able to follow the recipe and participate.

  • Omigod – I made it this cake for dessert for the first time I cooked dinner for my new boyfriend. Not gonna lie, it made me look like a domestic goddess. Thanks Jen!

  • I just realized I don’t have an 8×8 pan. Can I make it in 9×13 instead or is that too large?

    • Hi Steffanie, Unfortunately, that’s much too large — it will be flat as a pancake 🙂 Do you have a 9×5-inch loaf pan? It will work in that; you would just have slices of cake rather than squares.

    • I use a 9″ round cake pan when baking this cake and it always turns out beautifully. My family and I love this recipe!

  • I usually don’t write reviews, but this Banana Cake deserves an exception! It is light and fluffy with an oh so gooey warm and wonderful sauce. My Hubby loved it! And we both wanted a second piece. I went back to my computer printed off the recipe, signed up for Jenn’s newsletter and will definitely be making more of her recipes. It deserves more than 5 stars!

  • Could this cake be baked and frozen to use at a later date? Have some very ripe bananas that would be perfect for it this weekend! Thanks!

    • Hi Robin, I do think the cake would freeze well, but without the toffee sauce. I would bake it for 35 minutes, then let it cool, wrap and freeze. When you defrost it, you can place it back in the oven with the toffee sauce and proceed with the recipe from there. Hope you enjoy!

  • I made this cake last night as a trial run for Thanksgiving and have to say, it was one of the best desserts I have ever made! Can’t wait to make it for friends and family over the holidays. Thanks Jenn for your always reliable recipes!

  • Excellent! the best banana dessert. My husband loved it and thanks you too.

  • Made this for an informal dinner party with friend – big hit with kids and adults alike. Sauce is very sweet but cake is airy, so it’s a good balance. Yum!

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