Quick Sticky Toffee and Banana Pudding
Gooey and delicious, this couldn't be faster to make; use ripe bananas for the best flavor.
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.
Preparation Time5 min
Preparation Time - Text5 mins
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Mealdinner, lunch, tea
Taste and Texturebuttery, hot & spicy, nutty, sweet
Type of Dishdessert
- 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
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.
Layer the cake and bananas in a 9in (33cm) square baking dish. Pour the sauce on top and sprinkle with the pecans.
Bake for 10 minutes, or until the sauce is bubbling. Serve hot.
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.
2008 Dorling Kindersley