Description
A delicious banana cake topped with a rich toffee sauce, perfect for a sweet treat.
Ingredients
Scale
- 2 cups Gluten-Free or All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 2 tsp Ground Cinnamon
- 1/2 cup Unsalted Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 3 medium Mashed Bananas
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 3 large Eggs
- 1 cup Buttermilk
- 1 cup Heavy Cream
- 1/4 cup Butter
- 1 cup Brown Sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Cream the sugars and unsalted butter together in a mixing bowl until fluffy. Add the eggs, vanilla, buttermilk, maple syrup, and mashed bananas, mixing until well combined.
- Whisk together the gluten-free or all-purpose flour, baking powder, baking soda, kosher salt, and ground cinnamon in a separate bowl.
- Fold the dry ingredients into the wet mixture gently.
- Pour the batter into your greased baking dish and bake for 45-55 minutes.
- Prepare the toffee sauce by combining butter and brown sugar in a saucepan. Stir until dissolved, then add heavy cream and vanilla extract.
- Poke holes in the top of the cake once it cools slightly and pour the sauce over the warm cake.
- Serve warm, optionally drizzling with extra toffee sauce and pairing with a scoop of ice cream.
Notes
- Use a 1:1 gluten-free flour blend for a gluten-free option.
- Ensure baking powder and baking soda are fresh for the best results.
- Use overripe bananas for maximum sweetness.
- Room-temperature eggs work best for this recipe.
- You can substitute buttermilk with milk and vinegar.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg