STICKY UPSIDE-DOWN BANANA CAKE
Edd Kimber gives us an irresistible new take on the seventies classic. This stunning upside-down cake makes a great cooking project for teen cooks
Provided by Edd Kimber
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
- To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
- To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.
Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
STICKY TOFFEE BANANA BREAD
Use up overripe bananas to make this sticky toffee banana loaf. It's even more indulgent with the toffee sauce and nut brittle
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h40m
Number Of Ingredients 17
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment.
- Beat the butter and both sugars in a bowl for 5 mins with an electric whisk until really fluffy. Whisk the eggs, banana and yogurt in a separate bowl until mostly smooth, then whisk this into the butter and sugar mixture. Fold in the flour and baking powder until just combined, then fold in the dates and nuts. Spoon into the tin, smooth over the top and bake for 1 hr-1 hr 15 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then lift out using the strip of parchment. You can serve it warm now, or leave to cool completely on a wire rack. Will keep for four days in an airtight container.
- Meanwhile, make the toffee sauce. Put the sugar in a heavy-based frying pan and melt over a medium-low heat until light golden brown and liquid - don't stir, just tilt the pan to melt the sugar. Carefully whisk in the butter until smooth, then pour in the cream slowly and bring to a bubble. Mix until the sauce is smooth and shiny. Pour into a heatproof bowl, cover and leave to cool to room temperature.
- For the brittle, put the sugar in a frying pan with 2 tbsp water over a medium heat, stir briefly, then simmer for 10 mins until the caramel turns amber. Don't stir after the initial mix, just tilt the pan to get an even deep golden colour.
- Meanwhile, line a baking tray with baking parchment. Carefully stir the nuts, banana chips and salt into the caramel, until well coated, then pour onto the tray. Tip the tray (or use a spoon) to make sure the nuts are in a single layer - or they will be harder to separate later. Leave to cool completely before breaking the brittle into shards.
- Stir the toffee sauce to loosen if it's become stiff, or warm for a few seconds in the microwave (add a splash more cream if you need to), then drizzle over the cake so it drips down the sides. Top with the shards of brittle. Will keep for two days in an airtight container.
Nutrition Facts : Calories 464 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
STICKY TOFFEE BANANA PUDDING
Sticky Toffee Banana Pudding Cake
Provided by Lauren Chattman
Categories Cake Milk/Cream Mixer Egg Dessert Quick & Easy Banana Butter Bon Appétit Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 to 12 servings
Number Of Ingredients 17
Steps:
- For toffee sauce:
- Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8 teaspoon salt to boil in heavy small saucepan over medium heat, whisking until sugar dissolves. Reduce heat to medium-low and cook at gentle boil until sauce coats spoon thickly and is reduced to 11/2 cups, whisking occasionally, about 15 minutes. Remove from heat and cool. Whisk in 3 tablespoons or more cream to thin sauce to desired consistency. DO AHEAD: can be made 2 days ahead. Cover and chill. Rewarm slightly before using.
- For banana cake:
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.
- Whisk flour, baking powder, and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (batter may look curdled). Add dry ingredients in 4 additions, beating just to blend after each addition. Spread batter evenly in prepared baking pan.
- Bake cake until tester inserted into center comes out clean, 35 to 38 minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes. Cool cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.
STICKY TOFFEE BANANA CAKE
This warm and comforting banana cake is loved by kids and adults alike.
Provided by Jennifer Segal
Categories Desserts
Yield 9-12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Butter and flour an 8x8-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
- On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
- Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup -- it will continue to thicken as it cools. Remove the sauce from the heat and cool.
- Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
- Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.
- Freezer-Friendly Instructions: The cake can be frozen (without the toffee sauce) for up to 3 months. Bake the cake for 35 minutes, let it cool completely, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw on the countertop the night before you plan to eat it. Before serving, place the cake back in the oven with the toffee sauce and proceed with the recipe from there.
Nutrition Facts : ServingSize 1 slice (nutritional data includes sauce but not optional toppings), Calories 402, Fat 22g, Carbohydrate 50g, Protein 4g, SaturatedFat 13g, Sugar 27g, Fiber 1g, Sodium 231mg, Cholesterol 95mg
STICKY TOFFEE BANANA CAKE
A twist on the classic banana bread, this sticky toffee banana cake is delicious all topped off with a rich caramel sauce. It's a perfect way to use spotty brown bananas. Enjoy this warm banana cake with a cup of tea or coffee, or even a nice dessert wine.
Provided by Lily
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat the oven to 177°C/350°F. Butter and lightly flour a 20x20 cm (8x8 in) baking dish.
- In a medium bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, use an electric mixer to mix the melted butter and sugar until well blended. Add the eggs one at a time, mashed bananas, lemon juice and vanilla extract and mix well.
- On low speed, stir in the flour mixture in batches until just incorporated. Be sure to fold in the flour pockets.
- Pour the batter into the prepared pan and bake until golden, about 35-40 minutes. Insert a toothpick in the middle of the cake, it is comes out clean, the cake is done.
TOFFEE BANANA CAKE
Easy Sticky Toffee Banana Cake recipe. Enjoy the intense banana flavor of this moist tender sticky Toffee Banana Cake, topped with a decadent toffee sauce that seeps into the cake, adding a luscious and decadent layer as you bite in.
Provided by Camila Benitez
Categories Dessert
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 °F. Line with parchment paper or butter and flour a 9x9-inch baking dish. In a medium bowl, sift together the flour, baking soda, and baking powder. In the bowl of an electric mixer, mix the avocado oil and sugar until blended. Add the eggs, mashed bananas, lemon juice, and vanilla extract, and mix well.
- At low speed, stir in the flour mixture until just incorporated. Do not over-mix! Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
- Meanwhile, to make the sauce, combine the heavy cream, butter, brown, and sugar in a medium saucepan. Bring to boil and then reduce to simmer until thickened and coats the back of a spoon, about 3 minutes.
- Stir in the vanilla extract and remove the sauce from the heat, and cool; the toffee sauce will continue to thicken as it cools.
- Spoon 1/2 cup of the toffee sauce over top of the baked banana cake. Return the Toffee Banana Cake to the oven and bake until the sauce is bubbling about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with chopped pecans, if desired. Enjoy!
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
More about "sticky toffee banana cake recipes"
STICKY TOFFEE BANANA CAKE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 Category DessertServings 16Total Time 1 hr 10 mins
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm square loose-based cake tin with baking paper.
- Mash 250g of the peeled bananas 7 in a small bowl. Slice the remaining bananas into another bowl and toss with the lemon juice.
STICKY TOFFEE BANANA CAKE WITH CREAM CHEESE FROSTING - A ...
From rockrecipes.com
4.3/5 (12)Total Time 55 minsCategory Cakes, Pies, And TartsCalories 504 per serving
- Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. The parchment paper greatly aids the release of the cakes from the pans when baked.
BANANA TOFFEE CAKE – SMITTEN KITCHEN
From smittenkitchen.com
Servings 12Total Time 1 hrEstimated Reading Time 5 mins
STICKY TOFFEE BANANA CAKE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
Reviews 15Calories 267 per servingCategory Cakes
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla, oil, yogurt, and mashed banana, and whisk until combined. Fold in the dry ingredients.
- Pour the batter into the prepared pan, and spread out evenly. Place the banana slices evenly on top, and bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean. Set the pan aside onto a wire rack.
BANANA TOFFEE CAKE - THE BAKE SCHOOL
From bakeschool.com
Reviews 10Category DessertCuisine AmericanTotal Time 1 hr 15 mins
- In a medium saucepan, bring the toffee sauce ingredients to a boil over medium heat, whisking often.
- Preheat the oven to 350°F. Grease and flour an 8×8-inch square, metal baking pan (a brownie pan). Be sure to tap out the excess flour.
STICKY BANOFFEE PUDDING CAKE | 12 TOMATOES
From 12tomatoes.com
Servings 9-12Total Time 1 hr 15 minsEstimated Reading Time 3 mins
- Preheat oven to 350º F and line an 8x8-inch baking dish with parchment paper or aluminum foil.
- In a large bowl or mixer, cream together butter and brown sugar for 2-3 minutes, or until fluffy and lightened in color.
BANANA STICKY TOFFEE PUDDING RECIPE - LAURA REGE | FOOD & WINE
From foodandwine.com
5/5 (2)Category Desserts, Pudding RecipesServings 9Total Time 1 hr
- Preheat oven to 350°. Grease a 9-inch square metal cake pan with butter. In a small heatproof bowl, pour the boiling water over the dates; stir in the baking soda. In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle, beat 1/4 cup of the butter with 3/4 cup of the brown sugar at medium speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time. At low speed, beat in the flour mixture until just combined. Add the date mixture and bananas, and beat at low speed until just combined.
- Scrape the batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
- Meanwhile, in a small saucepan, combine the heavy cream, the remaining 1/4 cup of butter, and the remaining 1 cup of brown sugar. Bring to a gentle boil over moderate heat, and cook until slightly thickened and deep golden, about 3 minutes. Keep warm.
STICKY BANANA WALNUT TOFFEE PUDDING CAKE | THE RECIPE CRITIC
From therecipecritic.com
4/5 (2)Estimated Reading Time 4 minsServings 8Calories 545 per serving
- Preheat the oven to 350 degrees. Line a 8 x 8-inch baking pan with parchment paper. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- In the bowl of your stand-type mixer, cream the butter and sugar together. Beat in the eggs and then the bananas and flavor.
- Add the flour mixture and beat until just well combined, scraping down the sides of the bowl. Add the chips and walnuts.
- Scrape the batter into the prepared pan. Bake for 25 minutes or until the cake tests done with a toothpick stuck in the center of the cake. Let cool on a rack in the pan.
BANANA AND TOFFEE STICKY CAKE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Servings 9Category Dessert
STICKY TOFFEE BANANA CAKE - MY RECIPE MAGIC
From myrecipemagic.com
Author Marsha's Baking Addiction
STICKY TOFFEE BANANA CAKE RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory CakesServings 12Total Time 1 hr 25 mins
BANANA AND TOFFEE STICKY CAKE - FOOD | DRINK | RECIPES
From waitrose.com
4/5 (45)Calories 363 per servingServings 9
STICKY BANANA WALNUT TOFFEE PUDDING CAKE RECIPE - RECIPES.NET
From recipes.net
Servings 8Total Time 50 minsCategory Cakes
STICKY BANANA WALNUT TOFFEE PUDDING CAKE - CALIFORNIA WALNUTS
From walnuts.org
8/10 (1)Total Time 50 minsEstimated Reading Time 1 minCalories 740 per serving
STICKY TOFFEE CAKE | THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 2 mins
STICKY YELLOW CAKE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
STICKY TOFFEE BANANA CAKE RECIPE | SAINSBURY`S MAGAZINE ...
From pinterest.co.uk
STICKY TOFFEE BANANA CAKE | PUNCHFORK
From punchfork.com
10 BEST BANANA TOFFEE CAKE RECIPES | YUMMLY
From yummly.com
HOMEMADE STICKY TOFFEE PUDDING CAKE RECIPE
From thefoodiebunch.com
JAMIE OLIVER’S BANANA PANETTONE PUDDING WITH STICKY TOFFEE ...
From thehappyfoodie.co.uk
STICKY TOFFEE BANANA CAKE - ONCE UPON A CHEF | RECIPE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love