Sticky Toffee Banana Pudding Cakes

Sticky Toffee Banana Pudding Cakes

Note:  I made a mistake in the original posting where I put 2/3 tablespoon instead of 2/3 cup of brown sugar--so sorry about that.  I am usually so careful.  It is now corrected.

Note to fellow bloggers:  I have finally learned that to avoid formatting problems such as run-together words and weird wraps at the ends of lines, to NEVER write on a Word doc first and cut and paste.  Finally, after a few ragged-looking posts, I have learned!

Sticky Toffee Banana Pudding Cakes

by Victoria Challancin

Last week I taught an Indian menu class to a group of Mexican cooks.  The recipes included some authentic dishes from India as well as some Anglo-Indian dishes that primarily hail from Britain (see our Chicken Tikka Masala recipe here).  When I starting looking for recipes for the dessert, I chose something vaguely British-sounding that I thought would work with the menu as a whole.  I mean, who doesn't like Sticky Toffee Puddings, right?  I found this recipe on epicurious.com, from the March 2011 edition of Bon Appétit magazine.  After reading the reviews, I understood that this recipe yielded more of a cake rather than a really wet pudding, but I still chose it, because I thought the flavors worked nicely with the rest of the menu.  And am I glad I did.

These little cakes, which I chose to make in 6-oz ramekins, were simple to make and delicious.  And the rich toffee sauce was the perfect accent.  Is it a true sticky pudding, banana or otherwise?  No, it is absolutely not. Is it delicious?  You bet.  

 Sticky Toffee Banana Pudding Cakes

Cook's Notes:  I used light corn syrup because I couldn't find dark.  I also made no high-altitude adjustments as I usually do for baking in San Miguel de Allende, which sits at over 6400 feet.  I used individual  6-oz ramekins instead of an 8x8x2-inch pan as given in the recipe; the recipe made nine individual "cakes." No extra cream was added to the toffee sauce as I didn't feel that it needed it.

Sticky Toffee Banana Pudding (Cakes)

(Recipe from Bon Appétit magazine, March 2011)

Serves 9 to 12

Toffee Sauce:

1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream

1/2 cup packed golden brown sugar

1/2 cup dark corn syrup

1/4 cup unsalted butter

1/8 teaspoon salt

Banana Cake:

2 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

3/4 cup unsalted butter, room temperature

2/3 cups packed dark brown sugar

2 large eggs

1 cup mashed very ripe bananas (2 to 3)

1 tablespoon dark rum

1 1/2 teaspoons vanilla extract

Sliced bananas for garnish (optional)

To prepare the 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 more 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.

 Sticky Toffee Banana Pudding Cakes (the cooks chose to add a few banana slices to the plate)

To prepare banana cakes:

Preheat oven to 350 degrees F.  Butter an 8x8x2-inch nonstick metal baking pan or use 9 6-oz glass ramekins.  Dust pan(s) with flour, tapping out excess.

Whisk flour, baking powder, and 1/2 teaspoon salt in medium bowl.  Using electric mixer, beat butter and sugar in large bowl until well-blended.  Beat in eggs one at a time.  Beat in mashed bananas, rum, and vanilla (note that the 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 until tester inserted into center of cake  comes out clean, 35 to 38 minutes (approximately 25 for individual cakes).  Spread 1/2 cup toffee sauce evenly over cake(s).  Return to oven and bake until sauce is bubbling thickly, about 6 minutes.  Cool cake(s) in pan on rack for 30 minutes.  Cut cake into 9 squares or 12 rectangles if using a pan.  If using individual ramekins, run a knife around the edges of the ramekin and invert cakes to release.  Serve slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired.

Enjoy!

I am sending this post to Ivonne of the terrific Cream Puffs in Venice blog for her Magazine Mondays event.

Honeysuckle

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