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Banana Sticky Toffee Pudding

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Craving a dessert so good it’ll silence your grandma’s recipe rants? Banana Sticky Toffee Pudding is your answer. Moist banana cake + gooey toffee sauce = the best dessert you’ve ever had! Super easy to make, too. No fancy skills required, just follow the recipe and become a sticky toffee pudding champion!

Why You’ll Love Banana Sticky Toffee Pudding

  • Sweet and Sticky: The combination of caramelized toffee sauce and a touch of molasses in the cake creates a sweetness that’s perfectly balanced by a hint of bitterness.
  • Banana Bliss: Mashed bananas add incredible flavor and moisture to the cake, making it tender and delicious.
  • Easy to Make: Don’t be fooled by the fancy name – this pudding is surprisingly simple to whip up. No complicated techniques or crazy ingredients required!
  • Perfect for Any Occasion: This dessert is elegant enough for a special occasion, but also perfect for a cozy night in. Serve it warm with a scoop of vanilla ice cream for an extra decadent treat!
  • Customizable: Feel free to get creative and add your own personal touch! Chopped nuts, a sprinkle of cinnamon, or even a splash of rum in the toffee sauce – the possibilities are endless!

Ingredients Needed To Make Banana Sticky Toffee Pudding

For the Cake:

  • Medjool dates (pitted and chopped)
  • Water
  • Mashed bananas
  • Gluten-free flour (or all-purpose flour)
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Ground nutmeg
  • Kosher salt
  • Room temperature butter
  • Packed light brown sugar
  • Granulated sugar
  • Vanilla extract
  • Buttermilk (or milk with white vinegar for a dairy-free option)
  • Molasses
  • Eggs

For the Toffee Sauce:

  • Heavy cream
  • Vanilla extract
  • Molasses
  • Brown sugar

How To Make Banana Sticky Toffee Pudding

  1. Preheat your oven to 350°F (175°C).
  2. Grease Up Your Pan: Spray a 9×13 inch cake pan with nonstick baking spray. This will make sure your cake pops out easily after baking.
  3. Make the Date Paste: In a small pot, combine the chopped dates and water. Mash them up with a spoon as you cook it over medium-low heat, until it turns into a thick paste (about 7-10 minutes). Then set it aside to cool.
  1. Mix Up the Wet Ingredients: In a separate bowl, grab your room temperature butter and sugars. Cream them together until they’re light and fluffy. Then, add the eggs one at a time, followed by the vanilla extract, molasses, mashed bananas, date paste, and buttermilk (or your dairy-free milk and vinegar mixture).
  2. Dry Ingredients Party! In another bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Batter Up! Slowly add the dry ingredients to the wet ingredients, mixing just until everything is incorporated. Don’t overmix!
  4. Bake Time! Pour the batter into your greased cake pan and bake it for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the top is a beautiful golden brown.
  1. Toffee Sauce Time! While the cake is baking, whip up your toffee sauce. In a medium pot, combine the heavy cream, vanilla extract, molasses, and brown sugar. Bring it to a simmer over medium heat, stirring constantly, until it turns a light golden color (about 10 minutes). Then take it off the heat and let it cool.
  1. Let the Cake Cool (a little): Take your cake out of the oven and let it cool down for a bit. You don’t want it to be piping hot, but it shouldn’t be completely cold either.
  1. Poke a Hole in It (gently): Use a toothpick to poke holes all over the top of the cake. This will help the toffee sauce soak into the cake and create that gooey, delicious goodness we all love. 
  2. Pour on the Sweetness! Take about ¾ of your cooled toffee sauce and drizzle it generously over the entire cake. Let the cake soak up all that yummy saucy goodness for 10 minutes.
  1. Serving Time! Slice up that beautiful cake and plate it up. Don’t forget to drizzle the remaining toffee sauce over each slice for an extra dose of sticky perfection. Serve warm and enjoy!

Variations & Substitutions

  • Nutty Goodness: Add chopped walnuts, pecans, or almonds to the cake batter for a delightful crunch.
  • Whipped Cream Dream: Serve each slice with a dollop of whipped cream for an extra luxurious touch.
  • Boozy Twist: Feeling adventurous? Add a splash of dark rum or whiskey to the toffee sauce for a boozy kick (for adults only, of course!).

Commonly Asked Questions

Can I make this Sticky Toffee Pudding ahead of time?

Absolutely! This dessert is actually perfect for making ahead. Just bake the cake according to the recipe and store it at room temperature for up to 24 hours. When you’re ready to serve, warm up the toffee sauce and drench your cake like instructed above.

How do I store leftovers?

Leftover cake slices can be frozen in an airtight container for up to 3 months. Thaw them overnight in the refrigerator before reheating in the microwave or oven.

Banana Sticky Toffee Pudding

This Banana Sticky Toffee Pudding has rich flavors with the sweetness of bananas. It is ridiculously good!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Banana Sticky Toffee Pudding
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 332kcal

Equipment

  • 9×13-inch cake pan
  • mixing bowls
  • Medium stock pot
  • Wooden spoon
  • Whisk
  • toothpick

Ingredients

For the Cake

  • 8 oz Medjool dates pitted and finely chopped
  • 1 cup water
  • ¾ cup mashed bananas
  • 2 ½ cups gluten-free flour or all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp kosher salt
  • 8 tbsp butter room temperature
  • cup packed light brown sugar
  • ¾ cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup buttermilk or 1 cup milk + 2 tsp white vinegar for dairy-free
  • ¼ cup molasses
  • 2 eggs

For the Toffee Sauce

Instructions

  • Preheat the oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch cake pan with nonstick baking spray.
  • Prepare the Date Paste: In a small stock pot, combine the chopped dates and water. Cook over medium-low heat, mashing the dates with a wooden spoon, until it forms a paste-like consistency, about 7-10 minutes. Set aside to cool.
  • Mix the Wet Ingredients: In a mixing bowl, cream together the sugars and butter. Add the eggs one at a time, followed by the vanilla extract, molasses, mashed bananas, date paste, and buttermilk (or milk + vinegar for dairy-free).
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Bake the Cake: Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  • Prepare the Toffee Sauce: In a medium stock pot, combine the heavy cream, vanilla extract, molasses, and brown sugar. Cook over medium heat, stirring constantly, until the mixture reaches a light golden color, about 10 minutes. Remove from heat and let cool
  • Assemble the Pudding: Once the cake is partially cooled, poke holes all over the top with a toothpick. Pour 3/4 of the toffee sauce over the cake, reserving the remaining 1/4 for serving later. Allow the cake to soak up the sauce for 10 minutes before serving.
  • Serve and Enjoy: Slice the cake and serve warm, drizzling each portion with the reserved toffee sauce. Enjoy

Video

Notes

Variations:
  • Add chopped nuts or shredded coconut to the cake batter for added texture.
  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
  • For a boozy twist, add a splash of dark rum or whiskey to the toffee sauce.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 361mg | Potassium: 242mg | Fiber: 3g | Sugar: 31g | Vitamin A: 650IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
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4 Comments

  1. 5 stars
    I made this as a treat for my coworkers and it was big hit! Thank for a delicious recipe that will be on repeat!

  2. 5 stars
    Another great gluten free recipe! My coworkers loved it! We ate it with vanilla bean ice cream and it was soooo good. Super easy too

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