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


  • 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


  • 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


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


  • 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

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