Banana sticky toffee pudding recipe | EUROtoday

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This sticky toffee pudding is made with mashed-up bananas as a substitute of dates, so it’s a tad lighter in color than you is perhaps used to. The secret to its meeting is to slice the cake as soon as cooked then coat it within the sizzling toffee sauce, so the sponge soaks up the sauce to make it additional sticky.


Prep time: 20 minutes

Cook time: 1 hour 20 minutes




For the sponge

  • 130g unsalted butter, at room temperature, plus additional for greasing
  • 180g darkish brown sugar
  • 2 medium eggs, frivolously crushed
  • 220g robust plain flour, sifted with 7g baking powder
  • 2 tbsp black treacle
  • 2 bananas, peeled and mashed

For the toffee sauce

  • 320ml double cream
  • 170g caster sugar
  • 70g unsalted butter
  • 1 tbsp black treacle
  • a splash of milk, if wanted


  1. Preheat the oven to 180C/160C fan/gasoline mark 4. Grease and line a baking dish, or a loaf tin roughly 20 x 10cm and 10cm deep.
  2. Using an electrical stand mixer, or by hand, cream the butter and sugar till gentle and fluffy. Add the eggs slowly, taking care that the combination doesn’t separate (if it does, add somewhat of the flour and proceed mixing).
  3. Mix within the treacle and bananas, then fold within the sifted flour slowly, till the combination is clean.
  4. Transfer the combination to the dish or loaf tin with a rubber spatula, smoothing out the highest.
  5. Bake for about 50-60 minutes, or till the sponge feels agency to the contact.
  6. Meanwhile, make the toffee sauce. Pour half of the cream right into a thick-bottomed pan together with the opposite components (not together with the milk) and produce to the boil, stirring with a wood spoon.
  7. Continue to cook dinner on a medium warmth till the sauce is golden brown, stirring recurrently to keep away from it burning.
  8. Remove the sauce from the warmth, enable it to chill barely, then whisk within the remaining cream. The sauce ought to be the consistency of runny honey. If it’s too thick, add somewhat water or milk.
  9. Remove the sponge from the dish and trim either side if essential to make it right into a uniform rectangle. Cut the sponge horizontally into 4 even slices and use half the sauce to unfold on every slice (reserving a few of that half for the highest). Reassemble the slices within the baking tin, ending with some sauce excessive slice.
  10. Cover with greaseproof paper and reheat within the oven for 20 minutes, then lower into 4 equal parts and prime with the remaining toffee sauce (reheated if needed).
  11. Serve the pudding with ice cream, bitter cream or crème fraîche.