Sticky Toffee Banana Cake (5 days of desserts series: Day 1)

Welcome to 5 Days of Desserts!

Hey dessert lovers and sugar fans! Welcome to my super yummy 5 Days of Desserts series, where we'll check out some delicious treats that are just perfect for any holiday celebration. Get set for a sweet journey filled with dessert ideas for dinners, parties, and chill hangouts that will make your taste buds dance and wow your friends!

Throughout the week, from Monday to Friday, each day will unveil a new and exciting dessert creation, meticulously crafted to bring joy and sweetness to your festive celebrations. Whether you're a seasoned baker or a novice in the kitchen, fear not, for these recipes have been thoughtfully curated to be beginner-friendly and straightforward to follow. You'll find detailed instructions, handy tips, and tricks to ensure your dessert turns out perfectly every time.

What sets this series apart is the infusion of a gourmet touch that elevates each dessert to a new level of decadence. From classic favorites with a twist to innovative creations that spark holiday cheer, there's something for everyone to savor and enjoy. So, grab your apron, preheat the oven, and let's indulge in a week of sweetness and celebration with my 5 Days of Desserts series!

First up, Sticky Toffee Banana Cake!

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Why Sticky Toffee Banana Cake?

This recipe features a moist, flavorful banana cake infused with rich toffee sauce that's so sticky and decadent, it'll have you coming back for seconds (and maybe even thirds). The combination of ripe bananas and gooey toffee creates a symphony of flavors that will have you hooked from the very first bite. This time of the year, everyone is busy creating desserts for parties, holiday gatherings, and gifts. I love that this recipe isn't your typical peppermint, sugar cookie, or other holiday flavor. I've incorporated bourbon into the toffee to bring out the smooth flavors of the topping and cake.

Indulge and Enjoy!

When your cake is out of the oven and ready to be devoured, it will smell delicious. You're going to want to eat it before you even get the topping on! But, try to be patient. The key here is to let the cake cool enough before removing it from the pan and especially before pouring on the sticky toffee topping. Letting it sit for that additional 20 minutes after spreading on the toffee is also crucial for the flavors of this recipe. The topping really needs time to penetrate the cake and create that chewy texture you know and love.

So, what are you waiting for? Get your apron on, preheat that oven, and let's bake up a storm with this irresistible sticky toffee banana cake recipe. Your taste buds will thank you!

Happy baking!

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Sticky Toffee Banana Cake

Yield: 8 servings

Serving size: 1/8 of the cake

Ingredients (for the cake):

• 2 ripe bananas, mashed (about 1 cup)

• 1 large egg

• 1/4 cup unsalted butter, melted

• 1/3 brown sugar, packed

• 2 tbsp granulated sugar

• 2 tbsp light sour cream

• 1/2 tsp vanilla bean paste (or vanilla extract)

• 1 cup all purpose flour

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/4 tsp ground cinnamon

Ingredients (for the bourbon sticky toffee topping):

• 1/4 cup unsalted butter

• 1/2 cup brown sugar, packed

• 2 tbsp heavy cream

• 1 tbsp bourbon (I used Benchmark)

• 1/8 tsp salt

• *Fresh banana slices (optional)

Instructions:

1. Preheat oven to 350F. Grease an 8 inch round non-stick pan or line the bottom with parchment paper for easy removal.

2. In a large mixing bowl, combine the mashed bananas, melted butter, brown sugar, and granulated sugar. Mix well until smooth.

3. Add the egg, sour cream, and vanilla bean paste (or extract if using) and mix until fully incorporated.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.

5. Gradually add the dry ingredients to the wet ingredients. Fold until just combined, careful not to overmix.

6. Smooth batter into your 8 inch baking pan and bake for 20-25 mins or until a toothpick inserted in the middle comes out clean. (Mine finished at exactly 20 mins, but ovens may vary)

7. Let the cake cool in the pan on a wire rack.

8. Once the cake has cooled completely, use a skewer or straw to carefully poke shallow holes in the cake.

9. Make the toffee topping: In small saucepan over medium heat, melt the butter. Add the brown sugar and whisk until dissolved and bubbling (about 2-3 minutes). Stir in the heavy cream, bourbon, and salt. Continue to cook for another 2 minutes, whisking continuously until smooth and glossy. (Do not walk away! This cooks and burns quickly.)

10. Carefully pour topping over the cake, making sure it is seeping into the holes. Spread evenly with a spatula. If topping with freshly sliced bananas, add those now. These are optional but add a pretty look to the final product.

11. Let the cake sit for at least 20 minutes to allow the toffee to set slightly. Serve warm or at room temp. And I won't judge you if you top it with ice-cream!

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Nutrition Info per serving:

Calories: 280

Fat: 13g

Carbs: 37g

Fiber: 1g

Protein: 3g

Weight Watchers points:

8 points per serving.