STICKY BANANA WALNUT TOFFEE PUDDING CAKE

Sticky Banana Walnut Toffee Pudding Cake is a perfectly baked banana walnut pudding cake topped with the most amazing toffee caramel sauce.  This will be one of the best desserts you will ever have!

STICKY BANANA WALNUT TOFFEE PUDDING CAKE

This pudding cake is the most perfect and moist cake that I have ever had.  The addition of bananas and crunchy walnuts were phenomenal.  Not only is it a great way to get rid of your over ripe bananas, but it adds such amazing flavor to the cake. The crunchy walnuts are also such a delicious addition.

But here is the best part to the dessert.  The toffee sauce!!  I can see why this was a favorite dessert to my husband in Europe. You make this toffee sauce, that is just like a homemade caramel sauce.  When the cake is done baking you take some of the sauce and broil it on the top.  Then you serve it with some more sauce on top with a dollop of fresh whipping cream.

INGREDIENTS:
  • 1¾ cup all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup (1½ sticks) butter
  • ½ tablespoon baking powder
  • ⅔ cup brown sugar
  • ⅔ cup butterscotch chips
  • ½ cup chopped walnuts
  • 2 large eggs
  • 1 cup mashed ripe bananas
Toffee caramel sauce:
  • ½ cup unsalted butter
  • 1 cup packed light brown sugar
  • ½ cup heavy cream
  • sliced bananas, for topping
  • 1 cup heavy cream, whipped for topping
INSTRUCTIONS:
  1. 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.
  2. In the bowl of your stand-type mixer, cream the butter and sugar together. Beat in the eggs and then the bananas and flavor.
  3. Add the flour mixture and beat until just well combined, scraping down the sides of the bowl. Add the chips and walnuts.
  4. 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.
  5. Make the caramel sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about ⅓ cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with sliced bananas and spoonful of whipped cream.

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