Banana cake, sticky toffee sauce

Whenever we have a load of overripe bananas laying about the kitchen my dad always asks me ‘do you have anything you can use them up in?’ and of course I jump at the opportunity! I decided on a banana cake with sticky toffee sauce, if you’d like to see how I made this keep reading!

For the cakes

Heat oven to 175 degrees celsius

Recipe

• 280g plain flour
• 1tsp baking powder
• 1tsp baking soda
• pinch of salt
• 80g butter
• 150g caster sugar
• 2 eggs
• 2  very ripe bananas
• 1tbsp lemon juice
• 1tsp vanilla extract

Heat over to 180 degrees celcius

Method

• Line a loaf tin
• In a bowl mix together flour, baking powder & soda and salt
• In a different bowl mix butter until it’s soft
• Add sugar into the butter and mix until combined
• Mash the banana
• Add eggs, banana, lemon juice and vanilla into the butter and sugar mix and mix well
• With a wooden spoon/spatula fold in the flour mixture bit by bit until all is combined
• Do not over mix
• Pour mixture into tin
• Bake for 30 – 35 minutes until golden brown and a skewer comes out clean

  

  

  

  

  

  

  

  

  

For the toffee sauce

Recipe

• 300ml heavy cream
• 75g brown sugar
• 100ml golden syrup
• 115g butter
• pinch of salt

Method

• Add all ingredients into a pan above medium – high heat
• Mix until everything is melted and combined
• Lower heat and leave to boil
• Stir occasionally
• After about 15 minutes the mixture should have thickened
• Remove from the heat and let cool
• It will thicken as it cools
• (You can make your sauce a couple of days before but I like to make mine as the cake bakes)

  

  

To serve

Heat up the toffee sauce over a medium heat and pour as much as you desire over your slice of cake (you could even add custard) – ENJOY!

Beth x