Ingredients
1¾cupsall purpose flour,spooned into measuring cup and leveled off with a knife
1tspbaking powder
1tspbaking soda
¼tspsalt
1stickunsalted butter,(½ cup), melted and slightly cooled
¾cupsugar
2largeeggs
1cupvery ripe bananas,mashed
2tbspfresh lemon juice
1½tspvanilla extract
1¼cupsheavy whipping cream
½cupdark brown sugar
½cuplight corn syrup
4tbspunsalted butter
pinchsalt
perfectly ripe bananas,sliced
pecans,chopped
Preparation
Preheat the oven to 350 degrees F. Butter and flour an 8×8-inch baking dish.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
On low speed, stir in the flour mixture until just incorporated. Do not over mix.
Pour the batter into the prepared pan and bake for about 35 minutes until golden, and a tester inserted into the center comes out clean.
Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves.
Reduce the heat to medium-low and cook at a gentle boil for about 15 minutes, whisking occasionally, until the sauce is slightly thickened. It should be the consistency of maple syrup — it will continue to thicken as it cools. Remove the sauce from the heat and cool.
Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake for about 6 minutes until the sauce is bubbling vigorously.
Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles.
Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
