Sticky Toffee Banana Pudding

This is my new favorite dessert recipe! The cake is dense and moist...just like I like it. An over-the-top yum recipe!

Sticky Toffee Banana Pudding

(Bon Appetit Magazine- recipe by Lauren Chattman- photo by Dan Forbes)

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 (1/2 stick) unsalted butter

Banana Cake

2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup (packed) dark brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3)
1 tablespoon dark rum (I used 1/2 T. rum extract)
1 1/2 teaspoons vanilla extract

Sliced bananas (optional)

Preparation

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 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.

Banana CakePreheat oven to 350°F. Butter 8x8x2-inch nonstick metal baking pan. Dust baking pan with flour, tapping out excess.

Whisk flour, baking power, and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and vanilla (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 cake until tester inserted into center comes out clean, 35 to 38 minutes.

I just realized posting this recipe that I didn't do the next step!!!

Spread 1/2 cup toffee sauce evenly over cake. Return cake to oven and bake until sauce is bubbling thickly, about 6 minutes.

Cool cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into 9 squares or 12 rectangles. Serve cake slightly warm or at room temperature with toffee sauce and top with sliced bananas, if desired. And of course, I added fresh whipped cream on top!