Description
A moist and delicious Sticky Chocolate Banana Cake topped with a luscious toffee glaze, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (50g) cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup (120ml) buttermilk
- 1/2 cup (90g) chocolate chips (optional)
For the toffee glaze:
- 1/2 cup (100g) brown sugar
- 1/4 cup (60g) unsalted butter
- 3 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mash the ripe bananas in a bowl until smooth.
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream the butter and brown sugar together until light and fluffy, then beat in the eggs and vanilla extract. Stir in the mashed bananas and buttermilk.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Add chocolate chips if desired.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45-50 minutes, checking for doneness with a skewer.
- While the cake is baking, prepare the toffee glaze by melting butter and brown sugar in a saucepan, then adding heavy cream and vanilla.
- Once the cake is slightly cooled, drizzle the warm toffee glaze over the top and let it soak in before slicing.
Notes
- Use ripe bananas for the best flavor and moisture.
- Do not overmix the batter to ensure a light and fluffy cake.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: chocolate cake, banana cake, toffee glaze, dessert recipe