Banana Toffee Pudding

    Banana Toffee Pudding

    Recipe photo: Banana Toffee Pudding
    3

    Banana Toffee Pudding

    (10)
    1hr


    74 people made this

    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.

    Ingredients
    Serves: 8 

    • Toffee
    • 60g butter
    • 110g dark brown soft sugar
    • 2 to 3 bananas
    • Sponge mixture
    • 90g butter
    • 90g sugar
    • few drops vanilla extract (optional)
    • 2 eggs
    • 75ml milk
    • 185g self-raising flour
    • 1 pinch of salt

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. 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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (10)

    ziggyboo
    13

    Something else. Instead of one big pudding I used individual ramekins placed on to serving dishes and covered with home made custard  -  11 Nov 2010

    8

    Very easy and tasty pudding. Will definitely make again  -  23 Jul 2011

    2

    Very easy to make as all ingredients were already in the cupboard. You'd think it was a sickly sweet pudding but it's not. The sponge layer doesn't have much sugar in it which really balances out the taste. I used soft light brown sugar instead of dark brown.  -  08 Dec 2013

    Write a review

    Click on stars to rate