← Back to Search Results
baking
Quick Sticky Toffee and Banana Pudding

Photo by:
Comments: 1
 

Recipe

Gooey and delicious, this couldn't be faster to make; use ripe bananas for the best flavor.

Yield: 6 servings
Prep time: 5 Mins
Cooking time: 10 Mins

Ingredients

  • 1 cup heavy cream
  • 8 tbsp butter
  • 2/3 cup packed light brown sugar
  • 1/3 cup maple syrup
  • 6 slices store-bought gingerbread cake
  • 2 large bananas, sliced
  • ½ cup chopped pecans

Directions

1. Preheat the oven to 375°F (190°C). Combine the cream, butter, sugar, and maple syrup in a small pan and heat gently, stirring constantly until smooth and melted.

2. Layer the cake and bananas in a 9in (33cm) square baking dish. Pour the sauce on top and sprinkle with the pecans.

3. Bake for 10 minutes, or until the sauce is bubbling. Serve hot.

Variation

Pound Cake and Banana Pudding

For a slightly less rich version, replace the gingerbread with 8oz (225g) pound cake. Pound cake is a slightly drier cake than gingerbread, so after you pour the sauce over, let the mixture soak for 10 minutes, then bake as directed.

Notes

Prepare ahead:

You can assemble the pudding several hours in advance. Toss the bananas in lemon juice first and tuck them under the cake'this will keep them from going brown.

Good with whipped cream or vanilla ice cream.

Leftovers can be reheated and used to top vanilla ice cream, chopped fresh fruit, or slices of cake.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

779kcal (39%)
124mg (12%)
4mg (7%)
305mcg RAE (10%)
628mg
83mg
5g
40g
2g
85g
119mg (40%)
268mg (11%)
23g (113%)
49g (75%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • dbrooks1979

    10.16.09 Flag comment

    I made this recipe last night. I used pound cake like the variation suggested cause I can not find gingerbread cake in the small town I live in. I thought I had pecans but I did not so I used almonds. Please note I am not one to substitute ingredients but I wanted some sort of "nut" in the recipe. This dish is quick and easy to make. My husband ate it with Vanilla Ice cream and I added a dash of milk to it. It is a rich dessert so it helped cut donw on the sweetness. I will make this recipe again!

 

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
mexican-everyday Mexican Everyday
by Rick Bayless
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
martin-yans-china Martin Yan's China
by Martin Yan
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?