New recipes

Sticky Toffee Banana Pudding

Sticky Toffee Banana Pudding

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This is essentially the cake version of banana pudding. Which is a very good thing.


Toffee sauce

  • 1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
  • 1/2 cup (packed) golden brown sugar
  • 1/4 cup (1/2 stick) unsalted butter

Banana cake

  • 2 cups unbleached all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2/3 tablespoons (packed) dark brown sugar
  • 1 cup mashed very ripe bananas (2 to 3)
  • 1 1/2 teaspoons vanilla extract
  • Sliced bananas (optional)

Recipe Preparation

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 1 1/2 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.

Banna cake

  • Preheat oven to 350°F. Butter 8x8x2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.

  • Whisk flour, baking power, 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.

Recipe by Lauren Chattman,

Nutritional Content

One serving contains: Calories (kcal) 401.4 %Calories from Fat 46.9 Fat (g) 20.9 Saturated Fat (g) 12.9 Cholesterol (mg) 95.0 Carbohydrates (g) 50.9 Dietary Fiber (g) 0.8 Total Sugars (g) 27.5 Net Carbs (g) 50.1 Protein (g) 3.6 Sodium (mg) 212.9Reviews Section

Banana toffee pudding

When I found myself with three over-ripe bananas last weekend, I wanted to do something a bit different to the usual banana breads or cakes so I decided to attempt a banana version of sticky toffee pudding.

There was quite a lot of guesswork in making up the recipe, but I essentially swapped the dates in a sticky toffee pudding recipe given to me ages ago by a colleague with caramelised bananas – and it turned out great!

The cake itself would actually work really well as a plain banana cake as it had a nice amount of sweetness and quite a light texture, so I may well follow the same recipe next time I want to make a banana loaf.

The addition of the toffee sauce is what really makes this pudding an indulgence though – although be warned it is extremely rich, and I actually couldn’t finish a whole piece in one go.

Next time you find yourself with bananas to spare on a rainy weekend, I would definitely recommend trying this!

One more close up of the delicious sticky toffee sauce…

Banana toffee pudding

  • 3 over-ripe bananas, sliced
  • 85g butter
  • 170g caster sugar
  • 2 eggs
  • 1tsp vanilla extract
  • 170g self raising flour
  • 1tsp baking powder
  • 1/2 tsp cinnamon
  • 2tbsp natural yoghurt
  • 60g light brown sugar
  • 60g dark brown sugar
  • 115g butter
  • 140ml double cream

To caramelise the bananas, heat 10g of the caster sugar with 1tbsp water in a large frying pan. Stir until the sugar has dissolved, then bring to the boil without stirring and simmer until it turns golden. Quickly stir in 5g of the butter, then add the bananas. Cook until the bananas start to break down into a puree then remove from the heat.

In a large mixing bowl, beat together the remaining 80g butter and 160g caster sugar until light and fluffy, then beat in the vanilla and eggs, one at a time. Add the bananas and yoghurt and mix well. Finally, sift in the flour, baking powder and cinnamon and fold in to the mixture. Pour into an 8࡮″ square pan, greased and lined, then bake at 180 degrees for about 30 minutes, or until a skewer comes out clean.

To make the sauce, put both brown sugars, the 115g butter and the cream into a saucepan and heat gently until the sugar has all dissolved. Simmer for about 5 minutes, or until the sauce has thickened a little, then remove from the heat. Serve the cake warm with hot sauce poured on top, with extra cream, ice cream or custard. Delicious!

Preheat the oven to 375 degrees F.

Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 minutes. Add the banana pieces and cook for 5 minutes more until softened.

In a bowl, mix together the milk and cream. Cut the panettone slices into strips (like bread "soldiers") and dip each one in the milk and cream.

Arrange half of them in a 2 pint ovenproof dish, then pour over half the banana mixture. Repeat with the remaining panettone strips and banana mixture.

Bake for 20 minutes until the top is golden and bubbling. Leave to rest in a low oven until ready to serve.

Begin by making the caramel sauce. Put the sugar and golden syrup into a saucepan over a high heat and allow the mix to caramelize until it is a very dark brown do not stir but instead swirl the pan to move the mix about. Very carefully add the liqueur (the mix will spit) followed by the banana and cream, then whisk together, adding the salt. When smoothly combined, remove from the heat and whisk in the butter. Set aside.

Preheat the oven to 180°C/350°F/gas mark 4. To make the cake mixture, cream the butter and sugar together in a large bowl. Add the eggs and bananas, mixing well. Stir the bicarbonate of soda into the milk, then add to the bowl and mix. Sift the baking powder and flour together, then fold into the cake mix until just combined.

Grease eight of the cups in a 12-hole muffin tin. Add a large spoonful of caramel sauce to each greased cup (keep the rest of the sauce for serving), then divide the cake mixture among the cups. Bake for 20–25 minutes, until risen and golden. Turn out, spoon over the remaining caramel sauce and serve hot.

Alternatively, for an even saucier treat, leave to cool, then turn out and cut a cone shape out of the bottom of each cake. Fill with more caramel sauce, then place the cone back inside the cake and set it back in the muffin tin. When ready to serve, reheat in a preheated 180°C/350°F/ gas mark 4 oven for 10 minutes.


For the pudding:

Cook the dates with the water, stout and baking soda over a gentle heat, until they soften and break down to a loose paste, about 15 minutes. Leave on one side to cool.

Preheat the oven to 360 F. Line a 6- by 7-inch baking pan with baking parchment.

Cream the butter and sugar until pale, light and fluffy and gradually beat in the eggs, one at a time. Fold in the flour, apricots, vanilla and the dates and transfer the mixture to the baking tin.

Bake for about 40 minutes, until firm to the touch.

For the sauce:

Place the cream into a pot with the butter, sugar, orange zest and whiskey, heat over a high heat, stirring all the time and then reduce the heat and allow to simmer for about 8 to 10 minutes, stirring from time to time until it thickens a little. Allow to cool a little.

For the orange cream:

Whisk together the cream, icing sugar and orange until light and fluffy.

Using a cutter, shape 8 circles. Place the sticky toffee pudding portions onto each plate, arrange an orange slice and mint sprig on top, generously spoon sauce on plate and some over the top. Place a dollop of cream on the side and dust with powdered sugar.

What Is Sticky Toffee Pudding?

Sticky Toffee Pudding is an English dessert consisting of a very moist sponge cake, covered in toffee sauce and then served with a vanilla custard or ice cream.

A popular variation using dates, known as Sticky Date Pudding in Australia and New Zealand, is considered a modern interpretation of the British classic.

In Canada and America, the easiest way to enjoy Sticky Toffee Pudding is by visiting a local British pub. In Toronto you can find the best Sticky Toffee Pudding at The Queen and Beaver, The Oxley, Batch and The House on Parliament.

Scoop Banana Date Muffin batter over Skor Toffee Bits.


Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.

Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre.

To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.

To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.

Recipe Tips

This recipe can be cooked up to a day ahead and reheated. The sauce can be made up to 3 days ahead, cover and store in the fridge.

South by Southeast

Have you been enjoying the London Olympics? Our family is burning the mid-night oil this week, viewing much more television that normal. How about that Gabby Douglas? Not to mention Missy Franklin and world-record setting Rebecca Soni – it’s been exciting to see our teams do so well this time and during this Olympiad sharing the excitement with our 4-year old has been a treat. Yes, we‘ve let her stay up late to watch. Perhaps we’ll pay for that after another week (when she’ll go back to a normal bedtime), but the summer games are only every 4 years, so what the hay?

I remember seeing many spectacular moments as I watched the games throughout my childhood. Let’s see… Mark Spitz winning 7 gold medals and setting 7 world records, Nadia Comaneci awarded a perfect 10 for her uneven bar routine and the 1996 ‘Magnificent Seven’ winning gold in Atlanta. I was very lucky to attend the games in ‘96 and although I did not get to attend any gymnastics I did go to some diving, baseball and celebrate at the Warsteiner Village with some refreshing Premium Verum and Dunkel.

This time around I am enjoying seeing the sights around London and remembering the trip I made there several years ago with two of my sisters. Cudos to the London Olympic Committee and the all British travel professionals because I really want to go back now. During my previous excursion, our accommodations were a pretty flat located very near Buckingham Palace that boasted a terrace view of Big Ben. We took in many of the regular touristy sights (love that British Museum as well as the Tate) and saw the show “Chicago!’ (ironic to see it in “London!”), visited Greenwich (of ‘Mean Time’ fame) and had several delightful meals around town including lunch at The Ivy, where we lucked into a reservation at a moment’s notice.

As I remember all three of us ordered à la carte and everything we ate (and shared) was quite good. Being a foodie-type person even then, I had done my homework and knew something about The Ivy and it’s fabled sticky toffee pudding. As stuffed as we were from our entrees and as one sis left to work (that’s we were able to tag along on the trip), my other sister and I hunkered down for dessert. I was not leaving without that sticky toffee pudding! In fact, I think I inquired if they had it on the menu that day before we were even seated.

Needless to say the pudding was more than I had hoped for, it was rich and dense and gooey with toffee/caramel flavor. It was simply fantastic. I’m pretty sure I rolled myself back to the flat for a power nap afterwards.

My new purpose in life was to recreate it, once I returned home. I found The Ivy recipe and had fun making it a few times for dinner parties, telling anecdotes from my trip to London and The Ivy. Over the years I have played around with the original recipe, making additions occasionally and reducing the serving quantity. Honestly it is a very rich dessert, so a little goes a long way.

It’s my small homage to the Brits and London, in particular. Here’s to you London for being a great host of the games this time around. Nice to see you on the telly, but I do hope to visit again in person. Cherrio!

Use good quality, pitted dates and ripe bananas.

Mix the oil and sugar in a mixing bowl.

After the butter add the eggs one at a time. Mix well, scraping the bowl if necessary.

Add the flour mixture to the egg/oil/sugar mixture. Then add the vanilla extract.

Add the pureed dates to the batter. You can see the consistency is chunky but moist since soaking them in the hot water.

Here’s the batter as I stir in the dates and banana. Almost ready for the baking pan!

Pouring the batter into the prepared pan.

The baked pudding. Leave it in the pan because we are going to smother it in ooey, gooey toffee sauce!

This toffee/caramel sauce is so easy to make. Melt the butter with the brown sugar over low heat. Add the cream.

Next turn up the heat but keep stirring. Bring to a simmer and when the mixture starts to foam remove from the heat. Sir in the vanilla extract.

Using a skewer poke holes in the pudding in an even pattern. Pour about half of the hot toffee sauce over the pudding. Allow to ‘soak’ at least 15 minutes before serving.

Another shot of the finished sticky toffee banana pudding. Yummy!

Sticky Toffee Banana Pudding

  • 1 cup pitted dates, rough chopped
  • 1 cup ripe bananas, mashed
  • ½ tsp. baking soda
  • ½ cup boiling water
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 2 tbl. butter, melted
  • ½ cup sugar
  • 2 eggs
  • 1/3 cup vegetable oil
  • ½ tsp. vanilla extract
  • 1 recipe caramel toffee sauce (see below)
  • ice cream, whipped cream or crème fraiche

Preheat oven to 350 degrees. Oil or butter a 8 or 9 inch square baking pan.

In a bowl place dates and pour boiling water. Allow mixture to sit for 10 minutes. Place dates and soaking water in food processor and chop until fine – almost a puree but with keeping some small bits. Add the baking soda and set aside.

Sift flour, baking powder and salt and set aside. In a large mixing bowl beat vegetable oil and sugar. Add melted butter and mix. Add egg one at a time, mixing well after each. Mix in vanilla extract and stir in the flour mixture. Beat on medium speed 1-2 minutes, scraping bowl. Stir in dates and banana.

Pour batter into prepared pan and bake 20-23 minutes or just until the center of the pudding is not jiggly in the center. Do not over bake. Remove pudding to a rack to cook – but leave in the pan! Make the caramel toffee sauce (below).

Using a skewer punch holes across and all over the top of the pudding. Pour half of the hot caramel toffee sauce over the pudding so it soaks in for at least 15 minutes. Cut warm pudding into squares, top with a dollop of whipped cream, vanilla ice cream or crème fraiche. Drizzle a spoonful (or two!) of caramel toffee sauce.

Make 6-9 servings. Store leftover pudding, covered, in the refrigerator.

Caramel Toffee Sauce

  • 2/3 cup dark brown sugar, packed
  • 6 tbl. butter
  • 2/3 cup heavy cream
  • 1/2 tsp. vanilla extract

In a saucepan, heat the butter with the sugar over low heat. Add the cream and stir. Increase heat to a simmer and keep stirring. When the mixture begins to foam, remove from the heat and stir in the vanilla extract. Pour half over the pudding & reserve other half for serving with individual portions of the pudding. Refrigerate any leftovers.

Sticky Toffee Banana Cake

Do you have more over-ripe bananas but tired of the same banana bread recipe? Try making a sticky toffee banana cake! It’s a happy marriage between the quintessential banana bread and classic sticky toffee pudding. This is a perfect way to use all those spotty brown bananas in your fruit bowl.

Instead of the traditional banana bread method, this sticky toffee banana cake recipe is modified for a cake-like result. The banana cake itself is not as dense as the classic sticky toffee pudding, which uses dates and brown sugar as sweeteners. The trademark flavour of the sticky toffee pudding is, of course, black treacle for its distinctive bitter-sweet flavours. The toffee sauce uses a light syrup instead for a less “bitter” flavour but no less delicious. I made this for Easter brunch this year and it was a big hit with my little family.

Sticky Toffee Banana Pudding - Recipes

Spoil yourself with our truly indulgent Sticky Toffee Pudding recipe. With it's wonderfully rich flavour, it's easy to see why it's known as one of the most loved desserts in households across the UK. You'll be forgiven for thinking it's difficult to make too, because our classic Sticky Toffee Pudding is easier than you may believe! Follow our 5 simple steps for your perfect pudding, then serve warm with ice cream or custard for a special treat.

Each serving typically contains:

of an adult's Reference Intake (RI)*

Energy per 100g: 1118kJ/265kcal

Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

For allergens, always check the ingredients list of each product used. Recipe contains:


  1. Kazrale

    Are you pointing where I can find it?

  2. Ranald

    I congratulate, you were visited simply by the bright idea

  3. Ordwin

    Now everything is clear, thank you very much for the information. You helped me a lot.

  4. Amen-Ra

    I will tear everyone who is against us!

  5. Dirisar

    I dont believe you

  6. Micheil

    Bravo, they are simply excellent phrase :)

Write a message