I tossed in an extra banana because I had three that all needed to be used and an extra egg because our eggs are a little on the small side and we have a tonne of them right now. Oh, and I halved the salt as usual. Other than that, I made the recipe as written. I didn't bother with the whipped cream to serve. It would've been lovely, but it was still plenty tasty without and I didn't feel like dirtying another bowl.
Banana Toffee Pudding
Slightly adapted from Smitten Kitchen
Ingredients
Cake
- 1/2 c. unsalted butter, melted
- 1/8 tsp. coarse sea salt, ground
- 1/2 c. brown sugar
- 6 Tbsp. granulated sugar
- 1 Tbsp. molasses
- 1 tsp. vanilla extract
- 2 large eggs
- 2-3 mashed bananas
- 1/2 c. buttermilk
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 230g all-purpose flour
Sauce
- 1/4 c. unsalted butter
- 1/2 c. heavy (35%) cream
- 1/2 c. brown sugar
- 1/8 tsp. coarse sea salt, ground
- 1/2 tsp. vanilla extract
Directions
Cake
- Preheat oven to 180°C (350°F) and grease and flour a 20cm (8") square cake pan.
- Whisk together butter, salt, brown sugar, granulated sugar, molasses, and vanilla extract.
- Whisk in eggs followed by mashed bananas and buttermilk.
- Sift in baking powder and baking soda and mix well. After the powders are mixed in, give the batter another 10-20 stirs.
- Add the flour and stir until just combined.
- Pour batter into prepared tin and bake at 180°C (350°F) for 25-35 minutes.
- While cake is baking, make sauce.
- Cool in tin for 10 minutes, then invert onto wire rack.
- Cut into 5cm (2") cubes.
- Spoon a bit of sauce over each cake portion.
- Serve with whipped cream and/or vanilla ice cream.
Sauce
- Combine butter, cream, and sugar in a pot and bring to a simmer over medium-high heat.
- Simmer, whisking constantly, for ~5 minutes. Sauce will thicken, but it may be hard to tell while it's simmering.
- Remove from heat and stir in salt and vanilla.
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