• David Hall

Sticky Toffee Banana Cake

NEVER throw away those bananas that seem to turn black and squishy within a matter of days from being a vibrant yellow. They are perfect for smoothies, ice creams but even better for cakes. And this is one of the best...

150g butter or margarine

150g soft brown sugar

3 eggs

3 ripe bananas, mashed

1 tsp vanilla essence

1 tsp ground cinnamon

75g self raising flour

100g ground almonds


For the toffee sauce

50g butter

100g golden syrup


1 - Pre-heat oven 180C/GM4. Grease and line a 20cm square cake tin.

2 - In a large mixing bowl, cream the butter and sugar then one-by-one, beat in the eggs.

3 - Stir in the vanilla, cinnamon and bananas then fold in the flour and ground almonds. Pour into the tin.

4 - Slice another banana thinly then decorate the top of the cake. Place on the middle shelf and cook for 40-50 minutes until an inserted skewer comes out clean. Remove and allow to cool.

5 - Whilst cooking, put the butter and golden syrup into a pan. Bring to the boil and simmer for 5 minutes. Pour all over the cake and allow to cool.


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