About this recipe:A lovely, warming banana sponge pudding with warm toffee sauce. I ask about for new cake recipes and this was one my gran thought I deserved to have. It's turned upside down when removed from the oven. It is delicious served with cream or custard.
110g dark brown soft sugar
2 to 3 bananas
few drops vanilla extract (optional)
185g self-raising flour
1 pinch of salt
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Method Prep:15min › Cook:45min › Ready in:1hr
To make the toffee: Melt the butter in a saucepan. Add dark brown soft sugar. Stir till it bubbles and is well blended. Pour into the bottom of a round cake tin. Slice bananas lengthways and place over the caramel mixture.
For the sponge mixture: Cream butter and sugar and vanilla; add beaten eggs one by one. Stir in sifted flour alternately with the milk, along with a pinch of salt.
Spread sponge mixture over the bananas. Bake in a preheated 180 C / Gas 4 oven for approximately 40 to 45 minutes. Test with a skewer to ensure cake is done. Cool slightly, then invert onto a serving dish. Serve with cream or custard.