Ingredients
Equipment
Method
- Preheat your oven to 350°F. Butter and flour an 8x8-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- 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.
- 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.
- 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.
- Spoon ⅓ cup of the toffee sauce over the 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.
Nutrition
Notes
The toffee sauce can be made up to 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to your desired consistency. The cake can be frozen (without the toffee sauce) for up to 3 months. 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 step 6.